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Toldrá, Fidel

Handbook of Meat Processing

Toldrá, Fidel - Handbook of Meat Processing, e-kirja

217,80€

E-kirja, PDF, Adobe DRM-suojattu
ISBN: 9780813820965
DRM-rajoitukset

Tulostus190 sivua ja lisä sivu kertyy joka 4. tunti, ylärajana 190 sivua
Kopioi leikepöydälle32 poimintoa

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.

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

Tekijä(t)
Julkaisija
John Wiley and Sons, Inc.
Julkaisuvuosi
2010
Kieli
en
Painos
1
Sivumäärä
632 sivua
Kategoria
Puutarha, maa- ja metsätalous
Tiedostomuoto
E-kirja
eISBN (PDF)
9780813820965
Painetun ISBN
9780813821825

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