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Retention of water and fat in cooked patties of beef extended with textured vegetable protein [fotocópia] / R. H. Anderson, K. D. LindSet Level: <Food Technology >. - Feb. 1975, p. 44-45Publication: Availability: Items available for loan: Biblioteca de Algés[02463-S]
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Food chemistry / by L. W. Aurand and A. E. WoodsPublication: Westport, Connecticut : 1973, The Avi Publ., Co.Description: VII, 363 p. ;
24 cmAvailability: Items available for loan: Biblioteca de Algés[06135]
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Guidelines to training a texture profile panel [Texto fotocopiado] / Gail Vance Civille, Alina Surmacka SzczesniakPublication: Dordrecht, Holland : 1973, D. EidelDescription: p. 204-233 ;
26 cmAvailability: Items available for loan: Biblioteca de Algés[02857-S]
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La surgélation : méthode moderne de conservation : ouvrage traitant de la surgélation dans la cuisine / Institut Suisse de la SurgélationPublication: Zurich : 1977, Institut Suisse de la SurgélationDescription: 179 p. :
il. ;
21 cmAvailability: Items available for loan: Biblioteca de Algés[04841]
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Industrias cárnicas : cálculo de costes y rendimientos / Rudolf Fischer, Karl-Heinz Noack, Wolfgang Pfeil ; trad. Jaime Esain EscobarPublication: Zaragosa : [1974?], AcribiaDescription: VIII, 137 p. :
il., gráficos ;
20 cmAvailability: Items available for loan: Biblioteca de Algés[04678]
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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 / George Glew, Janice Millross, Alan Speht, Kathleen Holdsworth... [et al.]Publication: Leeds : 1973, The University of LeedsDescription: 216 p. :
il. ;
26 cmAvailability: Items available for loan: Biblioteca de Algés[04854]
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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] / Frederick J. KingPublication: [S.l.] : 1973, [s.n.]Availability: Items available for loan: Biblioteca de Algés[02492-S]
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Camarão marinho : cultivo, captura, conservação, comercialização / Zeneudo Luna Machado ; apresentação Tereza Cristina Campos FalcãoPublication: Recife : cop. 1989, SUDENEDescription: 249 p. :
il. ;
23 cmAvailability: Items available for loan: Biblioteca de Algés[08064]
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Preparation and utilization of frozen blocks of minced black rockfish muscle [Texto fotocopiado] / F. M. Teeny, D. MiyauchiSet Level: <Milk and food technol.>. - Vol. 35, nº. 7 (1972), p. 414-417Publication: Availability: Items available for loan: Biblioteca de Algés[02493-S]
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Handbook of package materials / by Stanley SacharowPublication: Westport, Connecticut : cop. 1976, AviDescription: xi, 243 p. :
il. ;
24 cmAvailability: Items available for loan: Biblioteca de Algés[06134]
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Utilization of by products of milkfish processing [Texto fotocopiado] : preparation of fish meal and silage / Leonor M. Santos, Florian Magno-Orejana, Myrna N. BautistaSet Level: <Fisheries Res. J. Philippines>. - Vol. 2, nº. 1 (1977), p. 56-69 : il.Publication: Availability: Items available for loan: Biblioteca de Algés[02565-S]
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Meaning of texture words to the consumer [Texto fotocopiado] / Alina S. Szczesniak, Elaine Z. SkinnerPublication: [S.l.] : 1973, [s.n.]Description: p. 378-384 ;
26 cmAvailability: Items available for loan: Biblioteca de Algés[02842-S]
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Food Process engineering / H. A. Leniger, W. A. DeverlooPublication: Dordrecht : c. 1975, D. Reidel Publ.Description: X, 552 p. :
il. ;
25 cmAvailability: Items available for loan: Biblioteca de Algés[04184]
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Fish handling & processing / ed. G. H. O. Burgess ...[et al.]Publication: Edinburg : 1965, Her Majesty's Stationery OfficeDescription: XV, 389, [1] p. :
il. ;
25 cmAvailability: Items available for loan: Biblioteca de Algés[00263]
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Acid precipitaced fish protein isolate exhibits good functional properties [texto fotocopiado] / J. Rasekh, A. MetzSet Level: <Food Product Development>. - nº 7 (8) 1973, p. 18-24Publication: Availability: Items available for loan: Biblioteca de Algés[02498-S]
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Production of pre-cooked frozen foods for mass catering / John L. RogersPublication: London : 1969, Food Trade PressDescription: XIV, 271 p. :
il. ;
22 cmAvailability: Items available for loan: Biblioteca de Algés[04891]
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Food science / Norman N. PotterPublication: Westport, Connecticut : cop. 1978, Avi Publ.Description: ix, [2], 780 p. :
il. ;
24 cmAvailability: Items available for loan: Biblioteca de Algés[06130]
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A new extraction method for determining : 2 - thiobarbituric acid values of pork and boef during storage [Texto fotocopiado] / Vernon C. Witte, Gary F. Krause, Milton E. BaileyPublication: Description: [4] p. ;
29 cmAvailability: Items available for loan: Biblioteca de Algés[02894-S]
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Food preservation by combined processes : final report-flair concerted action nº7, subgroup B / European CommissionPublication: [S.l] : 1995, The NetherlandsDescription: 100 p. :
il. ;
24 cmAvailability: Items available for loan: Biblioteca de Algés[09506]
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Seafood Technology on Sustainable, Innovative and Healthy Seafood : proceedings / Second International Congress on Seafood Technology on Sustainable, Innovative and Healthy Seafood, University of Alaska, Anchorage, USA, 10-13 May 2010, colaboration of the FAO Fisheries and Aquaculture Department ; edited by John Ryder, Lahsen Ababouch and Murat Balaban ; FAOPublication: Rome : 2012, FAODescription: VIII, 238 p. :
il. ;
30 cmAvailability: Items available for reference: Biblioteca de Algés[01764-PP] (1).
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