Handbook of processed meats and poultry analysis : Chapter 2 Physical Sensors and Techniques / by Marta Castro-Giráldez, Pedro José Fito, Pedro Fito, and Fidel Toldrá ; edited by Leo M.L. Nollet, Fidel Toldrá.

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ArticlePublication details: Boca Raton : CRC Press, 2009Description: xvi, 28 pages : illustrationsContent type:

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Item type	Current library	Call number	Status	Date due	Barcode
Chapter in Books	Halal Development Corporation Library Open Shelves	EBCH 003292 (Browse shelf(Opens below))	Available

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Previous	EBCH 003289 Handbook of muscle foods analysis. Chapter 42 : Antibiotic Residues in Muscle Tissues of Edible Animal Products	EBCH 003290 Handbook of processed meats and poultry analysis /	EBCH 003291 Handbook of processed meats and poultry analysis : Chapter 1 Introduction: Importance of Analysis in Meat Products /	EBCH 003292 Handbook of processed meats and poultry analysis : Chapter 2 Physical Sensors and Techniques /	EBCH 003293 Handbook of processed meats and poultry analysis : Chapter 3 Moisture and Water Activity /	EBCH 003294 Handbook of processed meats and poultry analysis : Chapter 4 Ingredients: Meat, Fat, and Salt /	EBCH 003295 Handbook of processed meats and poultry analysis : Chapter 5 Additives: Preservatives /	Next

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