Meat freezing: a source book
by Leddy, Kathleen F., Berry, Brad W.
fromDevelopments in food science
0
Type: Book
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Muscle and meat biochemistry
by Young, R. B., Pearson, A. M.
fromFood science and tchnology
0
Type: Book
Muscle and meat biochemistry
by Young, R. B., Pearson, A. M.
fromFood and science technology
0
Type: Book
Indicators of milk and beef quality
by Hocquette, J. F., Gigli, S.
fromEAAP publication
0
Type: Book
Fennema's food chemistry
by Damodaran, Srinivasan, Fennema, Owen R., Parkin, Kirk L.
fromFood science and technology
0
Type: Book
Outlining a strategic roadmap to a food system in which slaughterhouses are obsolete - where the tastes of even the most die-hard meat eater are satisfied by innovative food technologies like cultured meats and plant-based protein
The Hairy Bikers' meat feasts
by King, Si, Myers, Dave, Bikers, Hairy, Hayes-Watkins, Andrew
0
Type: Book
Scope and content: An overview of the techniques of modern gastronomy. Nathan Myhrvold, Chris Young, and Maxime Bilet -- scientists, inventors, and accomplished cooks in their own right -- have created a six-volume 2,400 page set that reveals science-inspired techniques for prep…
Scope and content: An overview of the techniques of modern gastronomy. Nathan Myhrvold, Chris Young, and Maxime Bilet -- scientists, inventors, and accomplished cooks in their own right -- have created a six-volume 2,400 page set that reveals science-inspired techniques for prep…
Scope and content: An overview of the techniques of modern gastronomy. Nathan Myhrvold, Chris Young, and Maxime Bilet -- scientists, inventors, and accomplished cooks in their own right -- have created a six-volume 2,400 page set that reveals science-inspired techniques for prep…
Scope and content: An overview of the techniques of modern gastronomy. Nathan Myhrvold, Chris Young, and Maxime Bilet -- scientists, inventors, and accomplished cooks in their own right -- have created a six-volume 2,400 page set that reveals science-inspired techniques for prep…
Scope and content: An overview of the techniques of modern gastronomy. Nathan Myhrvold, Chris Young, and Maxime Bilet -- scientists, inventors, and accomplished cooks in their own right -- have created a six-volume 2,400 page set that reveals science-inspired techniques for prep…