Bearbmagovva

The physiology and biochemistry of muscle as foods

Furkejuvvon:

Bibliográfalaš dieđut
Váldodahkkit:	Briskey, E. J (Dahkki), Cassens, R. G (Dahkki), Marsh, B. B (Dahkki)
Materiálatiipa:	Girji
Giella:	eaŋgalasgiella
Almmustuhtton:	Madison University of Wisconsin Press 1970
Fáttát:	Músculos Carne FISIOLOGIA Bioquímica Alimentos
Fáddágilkorat:	Lasit fáddágilkoriid Eai fáddágilkorat, Lasit vuosttaš fáddágilkora!

Geahča maid

The physiology and biochemistry of muscle as a food
Dahkki: Briskey, E. J, et al.
Almmustuhtton: (1966)

Braverman's Introduction to the Biochemistry of foods
Dahkki: Berk, Z
Almmustuhtton: (1976)

Insect muscle
Dahkki: Usherwood, P. N
Almmustuhtton: (1975)

Food science and technology
Dahkki: Pyke, Magnus
Almmustuhtton: (1970)

Food science and technology
Dahkki: Pyke, Magnus
Almmustuhtton: (1976)

Food chemistry
Dahkki: Fennema, Owen R
Almmustuhtton: (1985)

Food chemistry
Dahkki: Fennema, Owen R
Almmustuhtton: (1996)

Fresh meat processing
Dahkki: Karmas, Endel
Almmustuhtton: (1970)

Muscles testing and function
Dahkki: Kendall, Florence Peterson, et al.
Almmustuhtton: (1993)

Composición química de los alimentos por porción
Almmustuhtton: (2000)

The science of meat and meat products
Dahkki: Price, J. F, et al.
Almmustuhtton: (1971)

Food enzymes: structure and mechanism
Dahkki: Wong, Dominic W. S
Almmustuhtton: (1995)

Mechanism of muscle adaptation to functional requirements
Dahkki: Guba, F
Almmustuhtton: (1981)

Fennema's food chemistry
Dahkki: Fennema, Owen R, et al.
Almmustuhtton: (2007)

Aditivos e ingredientes: como coadyuvantes de la Kutter, emulgentes y estabilizadores de productos cárnicos
Dahkki: Gerhardt, Ulrich
Almmustuhtton: (1980)

Estracto sacado de la 2ª edición de los estudios sobre la conservación de las carnes de mesa, i ventajas de su esplotación
Dahkki: Vázquez, Anjel
Almmustuhtton: (1876)

Environmental physiology and biochemistry of insects
Dahkki: Hoffmann, Klaus H
Almmustuhtton: (1984)

Functional properties of food components
Dahkki: Pomeranz, Yeshajahu
Almmustuhtton: (1991)

Los aditivos en los alimentos
Dahkki: Madrid Vicente, Antonio
Almmustuhtton: (1992)

Bioquímica de la nutrición
Dahkki: Carrillo Farnés, Olimpia, et al.
Almmustuhtton: (1987)

Food products formulary
Dahkki: Komarik, Stephan L, et al.
Almmustuhtton: (1974)

Química de los alimentos
Dahkki: Fennema, Owen R
Almmustuhtton: (1993)

Química de los alimentos
Dahkki: Fennema, Owen R
Almmustuhtton: (2000)

Carne y productos cárnicos. Su tecnología y análisis
Dahkki: Schmidt-Hebbel, Hermann
Almmustuhtton: (1984)

La investigación en la ciencia de la carne
Dahkki: Grau, Reinhold
Almmustuhtton: (1971)

Tecnología de la carne
Dahkki: Bogner, Herrmann, et al.
Almmustuhtton: (1969)

Biochemistry of fruit ripening
Dahkki: Seymour, G. B, et al.
Almmustuhtton: (1993)

Food technology
Dahkki: Prescott, Samuel, et al.
Almmustuhtton: (1937)

The cell: biochemistry, physiology, morphology
Dahkki: Brachet, Jean
Almmustuhtton: (1964)

Biochemistry of foods
Dahkki: Eskin, Neason Akivah Michael
Almmustuhtton: (1990)

Physico chemical aspects of food processing
Dahkki: Beckett, S. T
Almmustuhtton: (1995)

Empaquetado de la carne y productos cárnicos
Dahkki: Effenberger, Gerhard, et al.
Almmustuhtton: (1972)

Functional properties of food components
Dahkki: Pomeranz, Yeshajahu
Almmustuhtton: (1985)

Introducción a la bioquímica de los alimentos
Dahkki: Braverman, J. B. S
Almmustuhtton: (1967)

Concepts in biochemistry
Dahkki: Reithel, Francis J
Almmustuhtton: (1967)

Human biochemistry
Dahkki: Kleiner, Israel S
Almmustuhtton: (1945)

Working conditions in the european meat processing industry
Dahkki: Nossent, Sonja, et al.
Almmustuhtton: (1995)

Handbook of food and bioprocess modeling techniques
Dahkki: Sablini, Shyam S, et al.
Almmustuhtton: (2007)

Plant biochemistry
Dahkki: Heldt, Hans-Walter, et al.
Almmustuhtton: (2011)

Isocinética: ejercicios y evaluación
Dahkki: Perrin, David H
Almmustuhtton: (1994)