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D A Ledward

Showing results (1-10 of 67) with videos related to

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Meat Science|November 8, 2011
Post-slaughter influences on the formation of metyyoglobin in beef musclesD A Ledward
Meat Science|November 8, 2011
Meat and meat products: Factors affecting quality control Edited by N.R.P. Wilson, Applied Science Publishers Ltd, London and New Jersey. ix + 207 pp. 1981. Price: £16·00D A Ledward
Meat Science|November 8, 2011
Scanning calorimetric studies of some protein-protein interactions involving myoglobinD A Ledward
Food Additives and Contaminants|September 1, 1990
Stability of sorbic acid in intermediate moisture systemsD A Ledward
Meat Science|November 8, 2011
Letter to the editorD A Ledward
Meat Science|November 8, 2011
Trends in modern meat technology Edited by B. Krol, P. S. Van Roon and J. H. Houben, Pudoc, Centrex for Ag. Publ. & Documentation, Wageningen, The Netherlands, 125 pp., 1985. Price: Dfl. 50.00D A Ledward
Meat Science|November 8, 2011
Water activity: Theory and applications to food (IFT Basic Symposium Series). Edited by Louis B. Rockland and Larry R. Beuchat. 1987. 424 pp., bound, illustrated. Price: $59·75 (US and Canada); $71·50 (All other countries). (Prices subject to change without notice)D A Ledward
Meat Science|November 8, 2011
Animal by-product processing By H. W. Ockerman & C. L. Hansen. Ellis Horwood Series in Food Science and Technology, VCH Verlagsgesellschaft, Weinheim, 1988. 366 pp. Price: (DM 250) £88D A Ledward
Meat Science|November 8, 2011
Biophysical methods in food research Edited by H. W.-S. Chan. Blackwell Scientific Publications, Oxford, 1984. 204 + vii pp. Price: £19·50D A Ledward
Meat Science|November 8, 2011
Developments in food proteins-1 Edited by B. J. F. Hudson, Applied Science Publishers Ltd, London. 335 pp. 1982. Price: £35·00D A Ledward
Pageof 7

Showing results (1-10 of 67) with videos related to

Sort By:
Pageof 7
Meat Science|November 8, 2011
Post-slaughter influences on the formation of metyyoglobin in beef musclesD A Ledward
Meat Science|November 8, 2011
Meat and meat products: Factors affecting quality control Edited by N.R.P. Wilson, Applied Science Publishers Ltd, London and New Jersey. ix + 207 pp. 1981. Price: £16·00D A Ledward
Meat Science|November 8, 2011
Scanning calorimetric studies of some protein-protein interactions involving myoglobinD A Ledward
Food Additives and Contaminants|September 1, 1990
Stability of sorbic acid in intermediate moisture systemsD A Ledward
Meat Science|November 8, 2011
Letter to the editorD A Ledward
Meat Science|November 8, 2011
Trends in modern meat technology Edited by B. Krol, P. S. Van Roon and J. H. Houben, Pudoc, Centrex for Ag. Publ. & Documentation, Wageningen, The Netherlands, 125 pp., 1985. Price: Dfl. 50.00D A Ledward
Meat Science|November 8, 2011
Water activity: Theory and applications to food (IFT Basic Symposium Series). Edited by Louis B. Rockland and Larry R. Beuchat. 1987. 424 pp., bound, illustrated. Price: $59·75 (US and Canada); $71·50 (All other countries). (Prices subject to change without notice)D A Ledward
Meat Science|November 8, 2011
Animal by-product processing By H. W. Ockerman & C. L. Hansen. Ellis Horwood Series in Food Science and Technology, VCH Verlagsgesellschaft, Weinheim, 1988. 366 pp. Price: (DM 250) £88D A Ledward
Meat Science|November 8, 2011
Biophysical methods in food research Edited by H. W.-S. Chan. Blackwell Scientific Publications, Oxford, 1984. 204 + vii pp. Price: £19·50D A Ledward
Meat Science|November 8, 2011
Developments in food proteins-1 Edited by B. J. F. Hudson, Applied Science Publishers Ltd, London. 335 pp. 1982. Price: £35·00D A Ledward
Pageof 7