Meat Biotechnology (34 results)

N.A. Condition: New. ISBN: 9789382036395.

Condition: As New. Unread book in perfect condition. Roseboom, Bram (illustrator).

Condition: New. Roseboom, Bram (illustrator).

Condition: As New. Unread book in perfect condition. Roseboom, Bram (illustrator).

Condition: New. Roseboom, Bram (illustrator).

Hardcover. Condition: Used, very good. As new except writing on first page. Gray hardcover without dust jacket ,1991, publishd by Pudoc, 303pp. **We provide professional service and individual attention to your order, daily shipments, and sturdy packaging. FREE TRACKING ON ALL SHIPMENTS WITHIN USA.

Condition: New. pp. 516.

Condition: New. pp. 516.

Condition: New. pp. 516 Illus.

Condition: New. pp. 516 49:B&W 6.14 x 9.21 in or 234 x 156 mm (Royal 8vo) Perfect Bound on White w/Gloss Lam.

Condition: Brand New. New. US edition. Expediting shipping for all USA and Europe orders excluding PO Box. Excellent Customer Service.

Condition: New. pp. 516.

Gebunden. Condition: New.

Condition: New.

Condition: As New. Unread book in perfect condition.

Condition: New.

Taschenbuch. Condition: Neu. Meat Biotechnology | Fidel Toldrá | Taschenbuch | xiv | Englisch | 2010 | Springer | EAN 9781441927217 | Verantwortliche Person für die EU: Springer Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg, juergen[dot]hartmann[at]springer[dot]com | Anbieter: preigu.

Taschenbuch. Condition: Neu. Druck auf Anfrage Neuware - Printed after ordering - Meat and meat products constitute one of the most important foods in western societies. However, the area of meat biotechnology is not as comprehensively covered as other areas of food biotechnology. Missing from this area are the recent developments for better sensory and nutritional quality as well as improved safety.The main goal of this book is to provide the reader with the recent developments in biotechnology and their applications in the meat processing chain. To achieve this goal, the book is divided into four parts. The first part deals with the use of modern biotechnology applied to farm animals. The second part focuses on the recent biotechnological developments in starter cultures for better meat fermentation. The third part discusses current approaches to improve the quality and nutritional properties of meats. The final part presents the latest advances in protection against foodborne pathogens, and other recent trends in the field. Written by distinguished international contributors, this book brings together the advances in such varied and different biotechnological topics.…

hardcover. Condition: Very Good. Very Good. Dust Jacket may NOT BE INCLUDED.CDs may be missing. SHIPS FROM MULTIPLE LOCATIONS. book.

hardcover. Condition: New. NEW. SHIPS FROM MULTIPLE LOCATIONS. book.

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Condition: New. This is a Brand-new US Edition. This Item may be shipped from US or any other country as we have multiple locations worldwide.

Hardcover. figs & graphs, hardbound 0.0.

Condition: New. Print on Demand. Roseboom, Bram (illustrator).

Condition: New. Print on Demand. Roseboom, Bram (illustrator).

Paperback / softback. Condition: New. This item is printed on demand. New copy - Usually dispatched within 5-9 working days. Roseboom, Bram (illustrator).

Paperback / softback. Condition: New. This item is printed on demand. New copy - Usually dispatched within 5-9 working days. Roseboom, Bram (illustrator).

Taschenbuch. Condition: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -Meat and meat products constitute one of the most important foods in western societies. However, the area of meat biotechnology is not as comprehensively covered as other areas of food biotechnology. Missing from this area are the recent developments for better sensory and nutritional quality as well as improved safety.The main goal of this book is to provide the reader with the recent developments in biotechnology and their applications in the meat processing chain. To achieve this goal, the book is divided into four parts. The first part deals with the use of modern biotechnology applied to farm animals. The second part focuses on the recent biotechnological developments in starter cultures for better meat fermentation. The third part discusses current approaches to improve the quality and nutritional properties of meats. The final part presents the latest advances in protection against foodborne pathogens, and other recent trends in the field. Written by distinguished international contributors, this book brings together the advances in such varied and different biotechnological topics. 516 pp. Englisch. …