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書目資訊
主題
Meat - Quality.
概要
作品:
7 作品在 4 項出版品 4 種語言
書目資訊
Meat processing = improving quality /
by:
(書目-語言資料,印刷品)
Meat biotechnology
by:
(書目-電子資源)
Applied muscle biology and meat science
by:
(書目-電子資源)
Emerging technologies in meat processing = production, processing and technology /
by:
(書目-電子資源)
Protein phosphorylation and meat quality
by:
(書目-電子資源)
Red meat science and production.. Volume 2,. Intrinsic meat character
by:
(書目-電子資源)
Red meat science and production.. Volume 1,. The consumer and extrinsic meat character
by:
(書目-電子資源)
主題
Meat animals- Genetic engineering.
Chemistry.
Chemistry/Food Science, general.
Muscles- Physiology.
Meat industry and trade- Technological innovations.
Meat industry and trade- Quality control.
Enzymology.
Meat- Microbiology.
Vertebrates.
Meat- Quality.
Meat industry and trade.
Protein kinases.
Protein Science.
Biotechnology.
Food- Risk assessment.
Biomedical Engineering/Biotechnology.
Phosphoprotein phosphatases.
Food Science.
處理中
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