Advances in meat research. Electrical stimulation / A.M Pearson

Público ISBD Título de serie: Advances in meat research Título : Electrical stimulation Tipo de documento: texto impreso Autores: A.M Pearson, Autor ; T.R Dutson, Autor Editorial: Avi Fecha de publicación: 1985 Número de páginas: 327 p Il.: il.,cuads.,fotos Nota general: Incluye bibliografía Idioma : Español (spa) Clasificación: Tecnología de alimentos Palabras clave: TECNOLOGÍA DE LA CARNE  ESTIMULACIÓN ELÉCTRICA Clasificación: 664 Nota de contenido: Contiene: -Cold-induced toughness of meat -Postmortem conditioning of meat -Electrical stimulation: its early deveopment in new -Effects of electrical stimulation on meat quality, color, grade, heat ring, and palatability. -Use of electrical stimulation for hot boning of meat -Scientific basis for electrical stimulation -Industrial applications of electrical stimulation -Cold storage energy aspect of electrically stimulated hot-boned meat -Electrical stimulation research: present concepts and future directions Advances in meat research. Electrical stimulation [texto impreso] / A.M Pearson, Autor ; T.R Dutson, Autor . - [S.l.] : Avi, 1985 . - 327 p : il.,cuads.,fotos. Incluye bibliografía Idioma : Español (spa) Clasificación: Tecnología de alimentos Palabras clave: TECNOLOGÍA DE LA CARNE  ESTIMULACIÓN ELÉCTRICA Clasificación: 664 Nota de contenido: Contiene: -Cold-induced toughness of meat -Postmortem conditioning of meat -Electrical stimulation: its early deveopment in new -Effects of electrical stimulation on meat quality, color, grade, heat ring, and palatability. -Use of electrical stimulation for hot boning of meat -Scientific basis for electrical stimulation -Industrial applications of electrical stimulation -Cold storage energy aspect of electrically stimulated hot-boned meat -Electrical stimulation research: present concepts and future directions

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Código de barras	Signatura	Tipo de medio	Ubicación	Sección	Estado
366	664 PEAa	Libro	Biblioteca Central	Colección General	Disponible

Quality control for the food industry / Amihud Kramer

Público ISBD Título : Quality control for the food industry Tipo de documento: texto impreso Autores: Amihud Kramer, Editor científico ; Bernard Twigg, Editor científico Editorial: Avi Fecha de publicación: 1973 Número de páginas: 550 p Il.: il., fotos Dimensiones: 2 vol. Idioma : Español (spa) Clasificación: Tecnología de alimentos Palabras clave: INDUSTRIA ALIMENTARIA  CONTROL DE CALIDAD DE ALIMENTOS Clasificación: 664 Nota de contenido: Contiene: VOL 1: Responsibilities and organization of the quality. Control Department/ Some general principles/ Color and gloss/ Viscosity and consistency/ Size and shape/ Defects/ Kinesthetics or texture/ Flavor/ Taste testing/ Microanalytical and microbiological methods/ Chromotographic methods/ Government and trade standards of quality/ Development of grades and standars of quality/ Acceptance sampling and inspection/ Recording and reporting/ Evolutionary operations/ Production control/ Inventory control and budgeting/ Transportation VOL 2: Meat and meat products/ Poultry and egg products/ Dairy products/ Fruits and vegetables/ Citrus products/ Cereals and cereal products/ Fats and oils/ Spices/ Sanitation/ Water and waste control/ Methods of nutrient analysis Quality control for the food industry [texto impreso] / Amihud Kramer, Editor científico ; Bernard Twigg, Editor científico . - [S.l.] : Avi, 1973 . - 550 p : il., fotos ; 2 vol. Idioma : Español (spa) Clasificación: Tecnología de alimentos Palabras clave: INDUSTRIA ALIMENTARIA  CONTROL DE CALIDAD DE ALIMENTOS Clasificación: 664 Nota de contenido: Contiene: VOL 1: Responsibilities and organization of the quality. Control Department/ Some general principles/ Color and gloss/ Viscosity and consistency/ Size and shape/ Defects/ Kinesthetics or texture/ Flavor/ Taste testing/ Microanalytical and microbiological methods/ Chromotographic methods/ Government and trade standards of quality/ Development of grades and standars of quality/ Acceptance sampling and inspection/ Recording and reporting/ Evolutionary operations/ Production control/ Inventory control and budgeting/ Transportation VOL 2: Meat and meat products/ Poultry and egg products/ Dairy products/ Fruits and vegetables/ Citrus products/ Cereals and cereal products/ Fats and oils/ Spices/ Sanitation/ Water and waste control/ Methods of nutrient analysis

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Código de barras	Signatura	Tipo de medio	Ubicación	Sección	Estado
324	664 KRAq vol. 1	Libro	Biblioteca Central	Colección General	Disponible
325	664 KRAq vol. 2	Libro	Biblioteca Central	Colección General	Disponible

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