Principles of Meat Technology: 2nd Revised and Expanded ed. - Brossura

Singh, V.P.; Sachan, Neelam

 
9788119254262: Principles of Meat Technology: 2nd Revised and Expanded ed.
Brossura
ISBN 10: 8119254260 ISBN 13: 9788119254262
Casa editrice: New India Publishing Agency, 2015

Sinossi

The second edition of the book Principles of Meat Technology includes important reference materials and updated scientific information on the subject matter that will be of great use to individuals working in the meat processing industry. This comprehensive resource covers topics such as fresh meat and aquatic foods, processing techniques, preservation methods, packaging standards, and biotechnological applications.

The book is designed to provide students of Veterinary Science with the knowledge, skills, and most recent information on the subject. The material, scientific facts, and language are presented in a manner that makes it easy for students of Veterinary Science, Food Science and Technology, Fish Technology, Meat Technology, academicians, technicians, and processors of animal and fish products to understand the principles of meat science.

Le informazioni nella sezione "Riassunto" possono far riferimento a edizioni diverse di questo titolo.

Editore
New India Publishing Agency
Data di pubblicazione
2015
Lingua
Inglese
ISBN 10 
8119254260
ISBN 13 
9788119254262
Rilegatura
Copertina flessibile
Numero edizione
2
Numero di pagine
370
Contatto del produttore
non disponibile
Persona responsabile
non disponibile

Altre edizioni note dello stesso titolo

9789383305797: Principles of Meat Technology: 2nd Revised and Expanded Edition

Edizione in evidenza

ISBN 10:  9383305797 ISBN 13:  9789383305797
Casa editrice: New India Publishing Agency, 2015
Rilegato