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Pork --- Slaughtering --- Quality --- pH --- technical properties --- Meat products --- Jambon cuit

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Camels --- Milk yielding animals --- technical properties --- Camel milk --- C heesemaking --- Buttermaking

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Peas --- Plant protein --- technical properties --- Denaturation. --- Denaturation --- Heat treatment --- Rheological properties --- Viscosity

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Dairy cows --- Grazing systems --- feeding systems --- food composition --- Natural pastures --- milk --- Milk fat --- Milk protein --- Milk production --- Milk yield --- C heesemaking --- technical properties --- Zurich --- Alps --- Switzerland

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Lait --- Produit laitier --- Viande bovine --- Analyse qualitative --- Propriété physicochimique --- Propriété technologique --- Propriété organoleptique --- Valeur nutritive --- Beef -- Quality. --- Milk -- Quality. --- 637 --- 637.1 melk --- 637.51'62 rundvlees --- .004.12 kwaliteit --- Melkkwaliteit --- Rundvleeskwaliteit --- Dairy produce. Meat. Other animal produce --- 637 Dairy produce. Meat. Other animal produce --- milk --- Milk products --- Beef --- Qualitative analysis --- chemicophysical properties --- technical properties --- Organoleptic properties --- Nutritive value --- Milk --- Quality. --- Meat. --- Meat --- Quality of products --- Milk quality