Microbiological assessment of critical control points and safety of precooked beef products /

Lactate dehydrogenase activity in bovine muscle as a means of determining heating endpoint /
by: Stalder, James William, 1957-
Published: (1991)

Meat products /
Published: (2009)

Effect of acid decontamination on the microbiological and sensory characteristics of beef strip loin steaks /
by: Dixon, Zisca
Published: (1987)

Warmed-over flavor of meat /
Published: (1987)

Effects of sodium lactate on the microbiological, chemical and color attributes of cooked, vacuum-packaged beef stored at various temperatures /
by: Bigner, Marnie Elizabeth, 1968-
Published: (1993)

HACCP : an integrated approach to assuring the microbiological safety of meat and poultry /
Published: (1996)

Effect of sodium lactate on sensory, microbial, chemical and physical attributes of cooked roast beef during storage /
by: Papadopoulos, Linda S. (Linda Suter), 1960-
Published: (1990)

Elimination of pathogenic organisms from meat and poultry : proceedings of the International Symposium : Prevention of Contamination, and Decontamination in the Meat Industry, Zeist, The Netherlands, 2-4 June 1986 /
Published: (1987)

Meat preservation : preventing losses and assuring safety /
by: Cassens, Robert G. (Robert Gene), 1937-
Published: (1994)

Meat and poultry microbiology /
Published: (1986)

Thermal processing of ready-to-eat meat products /
Published: (2010)

The microbiology of meat and poultry /
Published: (1998)

Principios básicos de la preparación del pavo.
Published: (2006)

L-sodium lactate in cooked beef top rounds : differing levels of incorporation and cookery /
by: Evans, Lori Leigh, 1967-
Published: (1992)

The effect of marbling and subcutaneous fat on the microbiological and sensory characteristics of beef strip loin steaks /
by: Correale, Karen Kross, 1963-
Published: (1986)

Meat microbiology /
Published: (1982)

Meat and meat products : technology, chemistry, and microbiology /
by: Varnam, A. H.
Published: (1995)

Changes in atmospheric gases during isobaric storage of beef packaged pre- and post-rigor /
by: Hoermann, Karen Lee, 1957-
Published: (1980)

Microbiology of meats /
by: Jensen, Lloyd B., 1896-
Published: (1954)

Microbiology of meats.
by: Jensen, Lloyd B., 1896-
Published: (1942)

Meat microbiology /
Published: (1982)

The effect of blade tenderization on the palatability and retail caselife of beef steaks /
by: Huerta, Nelson Orlando
Published: (1976)

Considerations for centralized packaging of beef retail cuts / by Davey Brian Griffin.
by: Griffin, Davey Brian, 1956-
Published: (1981)

TBA values of beef cuts with differing external fat trim levels and methods of cookery /
by: Nurmahmudi, 1961-
Published: (1991)

Meat preservation : preventing losses and assuring safety /
by: Cassens, Robert G. (Robert Gene), 1937-
Published: (1994)

Microbiological analysis of red meat, poultry and eggs /
Published: (2007)

The Transportation and handling of meat and meat products : the first report of an international study group.
Published: (1976)

Microbiological analysis of red meat, poultry and eggs /
Published: (2007)

Fresh meat processing.
by: Karmas, Endel
Published: (1970)

Factors affecting color stability of vinegar pickled meat products /
by: Ploch, Carol Ann
Published: (1978)

Meat processing : a reference manual /
by: Cahill, Vern Richard, 1918-
Published: (1972)

Microbiology handbook : meat products /
Published: (2009)

Microbiology handbook : meat products /
Published: (2009)

Lawrie's meat science /
by: Lawrie, R. A. (Ralston Andrew)
Published: (2006)

Thermal processing of ready-to-eat meat products /
by: Knipe, C. Lynn
Published: (2010)

Processed meats /
by: Pearson, A. M. (Albert Marchant), 1916-
Published: (1996)