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Retention of water and fat in cooked patties of beef extended with textured vegetable protein [fotocópia]
by R. H. Anderson, K. D. Lind
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2.
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Food chemistry
by by L. W. Aurand and A. E. Woods
Publication:
Westport, Connecticut
1973
The Avi Publ., Co.
. VII, 363 p.
24 cm
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3.
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Guidelines to training a texture profile panel [Texto fotocopiado]
by Gail Vance Civille, Alina Surmacka Szczesniak
Publication:
Dordrecht, Holland
1973
D. Eidel
. p. 204-233
26 cm
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4.
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Principles of sensory evaluation of food
by by Maynard A. Amerine, Rose Marie Pangborn, Edward B. Roessler
Publication:
New York
1965
Academic Press
. X, 602 p.
24 cm
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5.
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La surgélation : méthode moderne de conservation : ouvrage traitant de la surgélation dans la cuisine
by Institut Suisse de la Surgélation
Publication:
Zurich
1977
Institut Suisse de la Surgélation
. 179 p.
21 cm
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6.
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Normes d'identité et de pureté pour les additifs alimentaires
by FAO, OMS
Publication:
Rome
1963
FAO
. 2 vol.
23 cm
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7.
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Industrias cárnicas : cálculo de costes y rendimientos
by Rudolf Fischer, Karl-Heinz Noack, Wolfgang Pfeil ; trad. Jaime Esain Escobar
Publication:
Zaragosa
[1974?]
Acribia
. VIII, 137 p.
20 cm
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8.
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The utilisation of the cook-freeze catering system for school meals : a report of an experiment conducted in the city of Leeds
by George Glew, Janice Millross, Alan Speht, Kathleen Holdsworth... [et al.]
Publication:
Leeds
1973
The University of Leeds
. 216 p.
26 cm
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9.
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Acceptability of main dishes, entrees, based on mixtures of ground beef with ground fish obtained from under-used sources [Texto fotocopiado]
by Frederick J. King
Publication:
[S.l.]
1973
[s.n.]
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10.
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Camarão marinho : cultivo, captura, conservação, comercialização
by Zeneudo Luna Machado | apresentação Tereza Cristina Campos Falcão
Publication:
Recife
cop. 1989
SUDENE
. 249 p.
23 cm
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11.
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Preparation and utilization of frozen blocks of minced black rockfish muscle [Texto fotocopiado]
by F. M. Teeny, D. Miyauchi
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12.
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Handbook of package materials
by by Stanley Sacharow
Publication:
Westport, Connecticut
cop. 1976
Avi
. xi, 243 p.
24 cm
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13.
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Utilization of by products of milkfish processing [Texto fotocopiado] : preparation of fish meal and silage
by Leonor M. Santos, Florian Magno-Orejana, Myrna N. Bautista
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14.
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Meaning of texture words to the consumer [Texto fotocopiado]
by Alina S. Szczesniak, Elaine Z. Skinner
Publication:
[S.l.]
1973
[s.n.]
. p. 378-384
26 cm
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15.
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Food Process engineering
by H. A. Leniger, W. A. Deverloo
Publication:
Dordrecht
c. 1975
D. Reidel Publ.
. X, 552 p.
25 cm
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16.
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Fish handling & processing
by ed. G. H. O. Burgess ...[et al.]
Publication:
Edinburg
1965
Her Majesty's Stationery Office
. XV, 389, [1] p.
25 cm
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17.
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Acid precipitaced fish protein isolate exhibits good functional properties [texto fotocopiado]
by J. Rasekh, A. Metz
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18.
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Production of pre-cooked frozen foods for mass catering
by John L. Rogers
Publication:
London
1969
Food Trade Press
. XIV, 271 p.
22 cm
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19.
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Food science
by Norman N. Potter
Publication:
Westport, Connecticut
cop. 1978
Avi Publ.
. ix, [2], 780 p.
24 cm
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20.
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A new extraction method for determining : 2 - thiobarbituric acid values of pork and boef during storage [Texto fotocopiado]
by Vernon C. Witte, Gary F. Krause, Milton E. Bailey
Publication:
. [4] p.
29 cm
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