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Handbook of Meat and Meat Processing, Second Edition

Editore: CRC Press, 2012
ISBN 10: 1439836833 / ISBN 13: 9781439836835
Usato / Quantità: 1
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Titolo: Handbook of Meat and Meat Processing, Second...

Casa editrice: CRC Press

Data di pubblicazione: 2012

Condizione libro: Used

Descrizione:

This Book is in Good Condition. Clean Copy With Light Amount of Wear. 100% Guaranteed. Summary: Retitled to reflect expansion of coverage from the first edition, Handbook of Meat and Meat Processing, Second Edition, contains a complete update of materials and nearly twice the number of chapters. Divided into seven parts, the book covers the entire range of issues related to meat and meat processing, from nutrients to techniques for preservation and extending shelf life. Topics discussed include: An overview of the meat-processing industry The basic science of meat, with chapters on muscle biology, meat consumption, and chemistry Meat attributes and characteristics, including color, flavor, quality assessment, analysis, texture, and control of microbial contamination The primary processing of meat, including slaughter, carcass evaluation, and kosher laws Principles and applications in the secondary processing of meat, including breading, curing, fermenting, smoking, and marinating The manufacture of processed meat products such as sausage and ham The safety of meat products and meat workers, including sanitation issues and hazard analysis Drawn from the combined efforts of nearly 100 experts from 16 countries, the book has been carefully vetted to ensure technical accuracy for each topic. This definitive guide to meat and meat products it is a critical tool for all food industry professionals and regulatory personnel. Codice inventario libreria ABE_book_usedgood_1439836833

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Libreria: Book Deals
Indirizzo: Lewiston, NY, U.S.A.

Libreria AbeBooks dal: 7 maggio 2014
Valutazione libreria: 4 stelle

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