1. Advanced technologies for meat processing. (2006) Other Names: Nollet, Leo M. L, 1948-; Toldrá, Fidel Record Type: Book Extent: 1 online resource (483 pages), illustrations View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Advances in meat processing technology. (2017) Editors: Bekhit, Alaa El-Din A Record Type: Book Extent: 1 online resource, illustrations (black and white) View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Animal By-Product Processing & Utilization. (1999) Authors: Ockerman, Herbert W; Hansen, Conly L Record Type: Book Extent: 1 online resource View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. BS EN 12355. Food processing machinery. Derinding-, skinning- and membrane removal machines. Safety and hygiene requirements. (7th November 2019) Authors: British Standards Institution, Record Type: Book Extent: 1 online resource (56 pages) View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. BS EN ISO 18743:2015 AMD1 Microbiology of the food chain. Detection of Trichinella larvae in meat by artificial digestion method. (27th September 2022) Authors: British Standards Institution, Record Type: Book Extent: 1 online resource (13 pages) View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. BS ISO 13493. Meat and meat products. Determination of chloramphenicol content. Reference method. (25th November 2020) Authors: British Standards Institution, Record Type: Book Extent: 1 online resource (22 pages) View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. BS ISO 13496. Meat and meat products. Detection and determination of colouring agents. (14th January 2021) Authors: British Standards Institution, Record Type: Book Extent: 1 online resource (59 pages) View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. BS ISO 1442. Meat and meat products. Determination of moisture content. Reference method. (30th September 2022) Authors: British Standards Institution, Record Type: Book Extent: 1 online resource (16 pages) View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. BS ISO 23722. Meat and meat products. Basic terminology. (26th November 2020) Authors: British Standards Institution, Record Type: Book Extent: 1 online resource (11 pages) View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. BS ISO 23776. Meat and meat products. Determination of total phosphorous content. (2nd December 2020) Authors: British Standards Institution, Record Type: Book Extent: 1 online resource (24 pages) View Content: Available online (eLD content is only available in our Reading Rooms) ↗