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Congrès: International Congress (38; 1992/08/23-28; Clermont-Ferrand, FRA) (1992/08/23-28)

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Meat science and technology

R. Boccard, Editeur scientifique ; INRA Institut National de la Recherche Agronomique, Technologie de la viande; Theix (FRA) ; International Congress (38; 1992/08/23-28; Clermont-Ferrand, FRA) | Theix [FRA] : INRA | 1992

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Meat science and technology. Vol. 1. Reviews papers

anonyme ; International Congress (38; 1992/08/23-28; Clermont-Ferrand, FRA) | 1992

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Meat science and technology. vol. 2, Sess. 2 : Growth and meat quality. Sess. 3 : Preslaughter and slaughter. Sess. 4 : Assessment of consumer preferences

anonyme ; International Congress (38; 1992/08/23-28; Clermont-Ferrand, FRA) | 1992

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Meat science and technology. vol. 3, sess. 5 : Muscle biology, post mortem changes and meat quality; and integrated approach of the meat tenderness problem. Sess. 8 : The biochemistry of meat and meat product shelf life

anonyme ; International Congress (38; 1992/08/23-28; Clermont-Ferrand, FRA) | 1992

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Meat science and technology. vol. 4, sess. 6 : Microbiology and hygiène. Sess. 7 : Fermented products

anonyme ; International Congress (38; 1992/08/23-28; Clermont-Ferrand, FRA) | 1992

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Meat science and technology. vol. 5, Sess. 9 : Objective measurements of carcasses and meat quality traits. Sess. 10 : Meat products and human nutrition and health

anonyme ; International Congress (38; 1992/08/23-28; Clermont-Ferrand, FRA) | 1992

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Meat science and technology. vol. 6, Sess. 11 : Advanced technologies in the meat industry

anonyme ; International Congress (38; 1992/08/23-28; Clermont-Ferrand, FRA) | 1992

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Congrès: International Congress (38; 1992/08/23-28; Clermont-Ferrand, FRA) (1992/08/23-28)

Documents disponibles provenant de ce congrès (7)

Meat science and technology

Meat science and technology. Vol. 1. Reviews papers

Meat science and technology. vol. 2, Sess. 2 : Growth and meat quality. Sess. 3 : Preslaughter and slaughter. Sess. 4 : Assessment of consumer preferences

Meat science and technology. vol. 3, sess. 5 : Muscle biology, post mortem changes and meat quality; and integrated approach of the meat tenderness problem. Sess. 8 : The biochemistry of meat and meat product shelf life

Meat science and technology. vol. 4, sess. 6 : Microbiology and hygiène. Sess. 7 : Fermented products

Meat science and technology. vol. 5, Sess. 9 : Objective measurements of carcasses and meat quality traits. Sess. 10 : Meat products and human nutrition and health

Meat science and technology. vol. 6, Sess. 11 : Advanced technologies in the meat industry