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Título : Meat science and applications Tipo de documento: texto impreso Autores: Y. H Hui, Autor ; Wai-Kit Nip, Autor ; Robert W. Rogers, Autor ; Owen A. Young, Autor Editorial: Marcel Dekker Número de páginas: 710 p Il.: il. Nota general: Incluye bibliografía Idioma : Español (spa) Clasificación: Tecnología de alimentos. Carnes y alimentos afines Palabras clave: SEGURIDAD DE LA CARNE PROCESAMIENTO DE LA CARNE SEGURIDAD LABORAL SUBPRODUCTOS Clasificación: 664.9 Nota de contenido: Contiene: Meat and science: chemestry, biochemistry, and biotechnology/ Meat safety/ Slaughtering and carcass processing/ Processing meats/ Meat production by-products, workers safety, and waste managenent Meat science and applications [texto impreso] / Y. H Hui, Autor ; Wai-Kit Nip, Autor ; Robert W. Rogers, Autor ; Owen A. Young, Autor . - [S.l.] : Marcel Dekker, [s.d.] . - 710 p : il.
Incluye bibliografía
Idioma : Español (spa)
Clasificación: Tecnología de alimentos. Carnes y alimentos afines Palabras clave: SEGURIDAD DE LA CARNE PROCESAMIENTO DE LA CARNE SEGURIDAD LABORAL SUBPRODUCTOS Clasificación: 664.9 Nota de contenido: Contiene: Meat and science: chemestry, biochemistry, and biotechnology/ Meat safety/ Slaughtering and carcass processing/ Processing meats/ Meat production by-products, workers safety, and waste managenent Reserva
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Código de barras Signatura Tipo de medio Ubicación Sección Estado 293 664.9 HUIm Libro Biblioteca Central Colección General Disponible
Título : Water activity : theory and applications to food Tipo de documento: texto impreso Autores: Louis B. Rockland, Editor científico ; Larry R. Beuchat, Editor científico Editorial: Marcel Dekker Fecha de publicación: 1987 Número de páginas: 404 p Il.: il. Nota general: Incluye bibliografía Idioma : Español (spa) Clasificación: Alimentos Palabras clave: HUMEDAD EN LOS ALIMENTOS PRODUCTOS ALIMENTICIOS MICROORGANISMOS Clasificación: 641.3 Nota de contenido: Contiene: Mechanics and influence of water binding on water activity/ Influence of water activity on chemical reactivity/ Influence of water activity on pigmemnt stability in food products/ Effects of water activity on textural propieties of food/ Adaptation and growth of microorganisms in enviromments with reduced water activity/ Survival and death of microorganisms as influenced by water activity/ Influence of water sctivity on sporulation, germination, outgrowth, and toxin production/ Media and methods for detection and enumeration of microorganisms with consideration of water activity requirements/ Influences of hysteresis and temperature on moisture sorption isotherms/ Critical evaluation of methods to determine/ Applications of nuclear magnetic resonance/ FDA Views on the importance of a in good/ Shelf-stable products and intermediate moisture foods based on meat/ Microbial stabilization of intermediate moisture food surfaces/ Practical applications of water activity and moisture relations in foods Water activity : theory and applications to food [texto impreso] / Louis B. Rockland, Editor científico ; Larry R. Beuchat, Editor científico . - [S.l.] : Marcel Dekker, 1987 . - 404 p : il.
Incluye bibliografía
Idioma : Español (spa)
Clasificación: Alimentos Palabras clave: HUMEDAD EN LOS ALIMENTOS PRODUCTOS ALIMENTICIOS MICROORGANISMOS Clasificación: 641.3 Nota de contenido: Contiene: Mechanics and influence of water binding on water activity/ Influence of water activity on chemical reactivity/ Influence of water activity on pigmemnt stability in food products/ Effects of water activity on textural propieties of food/ Adaptation and growth of microorganisms in enviromments with reduced water activity/ Survival and death of microorganisms as influenced by water activity/ Influence of water sctivity on sporulation, germination, outgrowth, and toxin production/ Media and methods for detection and enumeration of microorganisms with consideration of water activity requirements/ Influences of hysteresis and temperature on moisture sorption isotherms/ Critical evaluation of methods to determine/ Applications of nuclear magnetic resonance/ FDA Views on the importance of a in good/ Shelf-stable products and intermediate moisture foods based on meat/ Microbial stabilization of intermediate moisture food surfaces/ Practical applications of water activity and moisture relations in foods Reserva
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Código de barras Signatura Tipo de medio Ubicación Sección Estado 315 641.3 ROCw Libro Biblioteca Central Colección General Disponible
