"Fugtighedsindhold, vandindhold." . . "Bacon." . . "Bacon" . "Cooking." . . "Cooking" . "Frysning." . . "Maksimal vandkapacitet." . . "Meat hygiene." . . "Meat hygiene" . "Hams." . . "Hams" . "Varmebehandling." . . "Meat emulsion." . . "Meat emulsion" . "Dåsekonservering." . . "Microbiology." . . "Microbiology" . "Sausages." . . "Sausages" . "Nedkøling, afkøling." . . "Mikrobiologi." . . "Abattoirs." . . "Fleischverarbeitung." . . "Saltlage." . . "Optøning." . . "Carn." . . "Skinker." . . "Water holding capacity." . . "Water holding capacity" . "Fleischprodukt." . . "Thawing." . . "Thawing" . "Processing losses." . . "Processing losses" . "Flavour." . . "Flavour" . . . . . . . . . . . . . "Meat product technology" . "Meat product technology"@en . . . . "Handbook of meat product technology"@en . . "Handbook of Meat Product Technology"@en . "Handbook of meat product technology" . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . "Electronic books"@en . "Llibres electrònics" . . . . . . . . . . . . . . . . "Viande." . . "Bétail Abattage." . . . . "Carn Anàlisi." . . "Manuels." . . "Water binding capacity." . . "Water binding capacity" . "Aroma, smag." . . "Abattage." . . "Kød." . . "Forarbejdningssvind." . . "Cured meat." . . "Cured meat" . "Canning." . . "Canning" . "Freezing." . . "Freezing" . "Meat production." . . "Meat production" . "Kødprodukter." . . "Vandbindingsevne." . . "Moisture content." . . "Moisture content" . "Madlavning." . . "Carn Indústria i comerç." . . "Viande Industrie et commerce." . . "Colour." . . "Colour" . "Findeling." . . "Kødemulsion." . . "Pølser." . . "Viande Industrie." . . "Kødproduktion." . . "Escorxadors." . . "Comminution." . . "Comminution" . "Sprængt kød, saltet kød." . . "Meat." . . "Meat" . "Brines." . . "Brines" . "Cooling." . . "Cooling" . "Kødhygiejne." . . "Heat treatment." . . "Heat treatment" . "Farve." . . "Mięso produkcja i handel Stany Zjednoczone podręczniki." . . "Meat products." . . "Meat products" .