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Toldrá, Fidel

Handbook of Meat Processing

Toldrá, Fidel - Handbook of Meat Processing, ebook

245,50€

Ebook, PDF with Adobe DRM
ISBN: 9780813820965
DRM Restrictions

Printing190 pages with an additional page accrued every 4 hours, capped at 190 pages
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The Handbook of Meat Processing comprehensively presents the current status of the manufacturing of the most important meat products. Part one, Technologies, begins with discussions on meat chemistry, biochemistry and quality and then provides background information on main technologies involved in the processing of meat, such as freezing, cooking, smoking, fermentation, emulsification, drying and curing. Part two, Products, is focused on the description of the manufacture of the most important products, including cooked and dry-cured hams, cooked and fermented sausages, bacon, canned meat, paté, restructured meats and functional meat products. Part three, Controls, offers current approaches for the control of the quality and safety of manufactured meat products.

Keywords: meat manufacturing, meat technology, meat quality, meat safety, food safety, meat scientists

Author(s)
Publisher
John Wiley and Sons, Inc.
Publication year
2010
Language
en
Edition
1
Page amount
632 pages
Category
Gardening, Agriculture, Forestry
Format
Ebook
eISBN (PDF)
9780813820965
Printed ISBN
9780813821825

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