UTAD - catalog › Results of search for 'su:Carne'

1.

Recent advances in the chemistry of meat / ed. Allen J. Bailey Monografia Publication Burlington House : The Royal Society of Chemistry, cop. 1984 Description [4], 245 p. : il. ; 21 cm LocationBiblioteca da UTAD Availability Available (1).

2.

La composition des viandes et produits carné : proposition pour l' établissement d' une table de composition des viandes et produits carnés / B. L. Dumont ; colab. de R. Boccard... [et al.] Monografia Publication Paris : Centre National de la Recherche Scientifique, 1989 Description 285 p. : il. ; 24 cm LocationBiblioteca da UTAD Availability Available (1).

3.

No cover image available

The colour of cooked cured pork : estimation of the Nitrie oxide-Haem Pigments / H. C. Hornsey Monografia Publication London : [s.n.], 1956 Description p. 534-540 : il. ; 30cm LocationBiblioteca da UTAD Availability Available (1).

4.

No cover image available

Beef and veal in family meals : a guide for consumers Monografia Publication Washington : USDA, 1978 Description 38 p : est. ; 24 cm LocationBiblioteca da UTAD Availability Available (1).

5.

No cover image available

La couleur de la viande / M. R. Rosset, P. Liger Monografia Publication Massy (Paris) : Centre de Documentation Internationale des Industries Utilisatrices de Produits Agricoles, 1979 Description III, 121 p. : il. ; 30 cm LocationBiblioteca da UTAD Availability Available (1).

6.

Edible meat by-products / edited by A. M. Pearson and T. R. Dutson ; contributors Barbara A. Anderson...[et al.] Monografia Publication London : Elsevier Applied Science, cop. 1988 Description XIX, 439 p. : il. ; 23 cm LocationBiblioteca da UTAD Availability Available (1).

7.

El ahumado / Klement Mohler ; traducido por José Romero Muñoz de Arenillas Monografia Publication Zaragoza : Acribia, 1980 Description VII, 74 p. : il. ; 22 cm LocationBiblioteca da UTAD Availability Available (1).

8.

No cover image available

La tendrete de la viande / M. R. Rosset, P. Lameloire, N. Roussel-Ciquard Monografia Publication Massy (Paris) : Centre de Documentation Internationale des Industries Utilisatrices de Produits Agricoles, 1984 Description VI, 234 p. : il. ; 30 cm LocationBiblioteca da UTAD Availability Available (1).

9.

Connective tissue in meat and meat products / Allen J. Bailey and Nicholas D. Light Monografia Publication London : Elsevier Applied Science, cop. 1989 Description XIII, 355 p. : il. ; 23 cm LocationBiblioteca da UTAD Availability Available (1).

10.

Composition of meat in relation to processing, nutritional and sensory quality : from farm to fork / edited by Kerstin Lundstrom, Ingemar Hansson and Eva Wiklund Monografia Publication Utreque : ECCEAMST, 1995 Description [6], 140 p. : il. ; 30 cm LocationBiblioteca da UTAD Availability Available (1).

11.

Le pouvoir de retention d'eau de la viande / R. Rosset, P. Lameloise Monografia Publication Massy : Centre de Documentation Internationale des Industries Utilisatrices de Produts Agricoles, 1985 Description IV, 99 p. : il. ; 30 cm LocationBiblioteca da UTAD Availability Available (1).

12.

Poultry meat hygiene and inspection / Alan Bremner, Mac Johnston Monografia Publication London : WB Saunders, 1996 Description XII, 272 p. : il. ;24 cm LocationBiblioteca da UTAD Availability Available (1).

13.

No cover image available

Cárnica 2000 / dir. Carlos Ayala Publicações em séries Publication Madrid : Publicaciones Técnicas Alimentarias, [1973]- Description ; 28 cm LocationBiblioteca da UTAD Availability Available (1).

14.

No cover image available

Meat Science / ed. D. A. Ledward Publicações em séries Publication Amsterdam : Elsevier Science, [1939]- Description ; 28 cm LocationBiblioteca da UTAD Availability Available (1).

15.

Elaboración casera de carne y embutidos / Eberhard Schiffner, Klaus Oppel, Dietrich Lortzing ; trad. scar Dignoes Torres-Quevedo Monografia Publication Zaragoza : Editorial Acribia, S.A., imp. 1996 Description X, 291 p. : il. ; 24 cm LocationBiblioteca da UTAD Availability Available (1).

16.

Trier la viande de porc selon la qualité / Institut Tecnique du Porc Monografia Publication Paris : ITP, cop. 1998 Description 11 p. : il. ; 30 cm LocationBiblioteca da UTAD Availability Available (1).

17.

The chemistry of muscle - based foods / ed. D. E. Johnston, M. K. Knight, D. H. Ledward Monografia Publication Cambridge : The Royal Society of Chemistry, cop. 1992 Description VIII, 330 p. : il. ; 24 cm LocationBiblioteca da UTAD Availability Available (1).

18.

Produção de carne em cunicultura / José Luís Medeiros Mourão, Victor Manuel Carvalho Pinheiro Monografia Publication Vila Real : UTAD, 2004 Description [6], 103 p. : il. ; 30 cm LocationBiblioteca da UTAD Availability Available (4).

19.

No cover image available

La qualité de la viande une nécessité / Institut Tecnique du Porc Monografia Publication Paris : ITP, [199?] Description 1 desdobrável (5 p.) : il. ; 30 cm LocationBiblioteca da UTAD Availability Available (5).

20.

Aditivos na indústria de carnes / Conceição Martins Monografia Publication Vila Real : UTAD, 1996 Description [4], 36 p. : il. ; 30 cm LocationBiblioteca da UTAD Availability Available (7).

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	1.	No cover image available Recent advances in the chemistry of meat / ed. Allen J. Bailey Monografia Publication Burlington House : The Royal Society of Chemistry, cop. 1984 Description [4], 245 p. : il. ; 21 cm LocationBiblioteca da UTAD Availability Available (1). 1 2 3 4 5 Place hold Add to cart (remove)
	2.	La composition des viandes et produits carné : proposition pour l' établissement d' une table de composition des viandes et produits carnés / B. L. Dumont ; colab. de R. Boccard... [et al.] Monografia Publication Paris : Centre National de la Recherche Scientifique, 1989 Description 285 p. : il. ; 24 cm LocationBiblioteca da UTAD Availability Available (1). 1 2 3 4 5 Place hold Add to cart (remove)
	3.	No cover image available The colour of cooked cured pork : estimation of the Nitrie oxide-Haem Pigments / H. C. Hornsey Monografia Publication London : [s.n.], 1956 Description p. 534-540 : il. ; 30cm LocationBiblioteca da UTAD Availability Available (1). 1 2 3 4 5 Place hold Add to cart (remove)
	4.	No cover image available Beef and veal in family meals : a guide for consumers Monografia Publication Washington : USDA, 1978 Description 38 p : est. ; 24 cm LocationBiblioteca da UTAD Availability Available (1). 1 2 3 4 5 Place hold Add to cart (remove)
	5.	No cover image available La couleur de la viande / M. R. Rosset, P. Liger Monografia Publication Massy (Paris) : Centre de Documentation Internationale des Industries Utilisatrices de Produits Agricoles, 1979 Description III, 121 p. : il. ; 30 cm LocationBiblioteca da UTAD Availability Available (1). 1 2 3 4 5 Place hold Add to cart (remove)
	6.	Edible meat by-products / edited by A. M. Pearson and T. R. Dutson ; contributors Barbara A. Anderson...[et al.] Monografia Publication London : Elsevier Applied Science, cop. 1988 Description XIX, 439 p. : il. ; 23 cm LocationBiblioteca da UTAD Availability Available (1). 1 2 3 4 5 Place hold Add to cart (remove)
	7.	El ahumado / Klement Mohler ; traducido por José Romero Muñoz de Arenillas Monografia Publication Zaragoza : Acribia, 1980 Description VII, 74 p. : il. ; 22 cm LocationBiblioteca da UTAD Availability Available (1). 1 2 3 4 5 Place hold Add to cart (remove)
	8.	No cover image available La tendrete de la viande / M. R. Rosset, P. Lameloire, N. Roussel-Ciquard Monografia Publication Massy (Paris) : Centre de Documentation Internationale des Industries Utilisatrices de Produits Agricoles, 1984 Description VI, 234 p. : il. ; 30 cm LocationBiblioteca da UTAD Availability Available (1). 1 2 3 4 5 Place hold Add to cart (remove)
	9.	Connective tissue in meat and meat products / Allen J. Bailey and Nicholas D. Light Monografia Publication London : Elsevier Applied Science, cop. 1989 Description XIII, 355 p. : il. ; 23 cm LocationBiblioteca da UTAD Availability Available (1). 1 2 3 4 5 Place hold Add to cart (remove)
	10.	Composition of meat in relation to processing, nutritional and sensory quality : from farm to fork / edited by Kerstin Lundstrom, Ingemar Hansson and Eva Wiklund Monografia Publication Utreque : ECCEAMST, 1995 Description [6], 140 p. : il. ; 30 cm LocationBiblioteca da UTAD Availability Available (1). 1 2 3 4 5 Place hold Add to cart (remove)
	11.	Le pouvoir de retention d'eau de la viande / R. Rosset, P. Lameloise Monografia Publication Massy : Centre de Documentation Internationale des Industries Utilisatrices de Produts Agricoles, 1985 Description IV, 99 p. : il. ; 30 cm LocationBiblioteca da UTAD Availability Available (1). 1 2 3 4 5 Place hold Add to cart (remove)
	12.	Poultry meat hygiene and inspection / Alan Bremner, Mac Johnston Monografia Publication London : WB Saunders, 1996 Description XII, 272 p. : il. ;24 cm LocationBiblioteca da UTAD Availability Available (1). 1 2 3 4 5 Place hold Add to cart (remove)
	13.	No cover image available Cárnica 2000 / dir. Carlos Ayala Publicações em séries Publication Madrid : Publicaciones Técnicas Alimentarias, [1973]- Description ; 28 cm LocationBiblioteca da UTAD Availability Available (1). 1 2 3 4 5 Place hold Add to cart (remove)
	14.	No cover image available Meat Science / ed. D. A. Ledward Publicações em séries Publication Amsterdam : Elsevier Science, [1939]- Description ; 28 cm LocationBiblioteca da UTAD Availability Available (1). 1 2 3 4 5 Place hold Add to cart (remove)
	15.	Elaboración casera de carne y embutidos / Eberhard Schiffner, Klaus Oppel, Dietrich Lortzing ; trad. scar Dignoes Torres-Quevedo Monografia Publication Zaragoza : Editorial Acribia, S.A., imp. 1996 Description X, 291 p. : il. ; 24 cm LocationBiblioteca da UTAD Availability Available (1). 1 2 3 4 5 Place hold Add to cart (remove)
	16.	Trier la viande de porc selon la qualité / Institut Tecnique du Porc Monografia Publication Paris : ITP, cop. 1998 Description 11 p. : il. ; 30 cm LocationBiblioteca da UTAD Availability Available (1). 1 2 3 4 5 Place hold Add to cart (remove)
	17.	The chemistry of muscle - based foods / ed. D. E. Johnston, M. K. Knight, D. H. Ledward Monografia Publication Cambridge : The Royal Society of Chemistry, cop. 1992 Description VIII, 330 p. : il. ; 24 cm LocationBiblioteca da UTAD Availability Available (1). 1 2 3 4 5 Place hold Add to cart (remove)
	18.	Produção de carne em cunicultura / José Luís Medeiros Mourão, Victor Manuel Carvalho Pinheiro Monografia Publication Vila Real : UTAD, 2004 Description [6], 103 p. : il. ; 30 cm LocationBiblioteca da UTAD Availability Available (4). 1 2 3 4 5 Place hold Add to cart (remove)
	19.	No cover image available La qualité de la viande une nécessité / Institut Tecnique du Porc Monografia Publication Paris : ITP, [199?] Description 1 desdobrável (5 p.) : il. ; 30 cm LocationBiblioteca da UTAD Availability Available (5). 1 2 3 4 5 Place hold Add to cart (remove)
	20.	Aditivos na indústria de carnes / Conceição Martins Monografia Publication Vila Real : UTAD, 1996 Description [4], 36 p. : il. ; 30 cm LocationBiblioteca da UTAD Availability Available (7). 1 2 3 4 5 Place hold Add to cart (remove)