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

Singh, V.P.; Sachan, Neelam

Brossura

ISBN 10: 8119254260 ISBN 13: 9788119254262

Casa editrice: New India Publishing Agency, 2015

Riassunto

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.

Dettagli dell'edizione

• 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