John kerry david ledward (9 risultati)
Lingua: Inglese
Editore: Woodhead Publishing Ltd 2002-09-30 2002
Serie: Woodhead Publishing Series in Food Science, Technology and Nutrition, Libro 9 di 301. Libro 9 di 301 - Woodhead Publishing Series in Food Science, Technology and Nutrition
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Da: Chiron Media, Wallingford, Regno UnitoChiron Media
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EUR 188,67
EUR 17,94 spedizioneSpedito da Regno Unito a U.S.A.Quantità: Più di 20 disponibili
Hardcover. Condizione: New.
Lingua: Inglese
Editore: Woodhead Publishing Limited 2002
Serie: Woodhead Publishing Series in Food Science, Technology and Nutrition, Libro 9 di 301. Libro 9 di 301 - Woodhead Publishing Series in Food Science, Technology and Nutrition
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Da: Majestic Books, Hounslow, Regno UnitoMajestic Books
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EUR 213,06
EUR 7,53 spedizioneSpedito da Regno Unito a U.S.A.Quantità: 3 disponibili
Condizione: New. pp. 480.
Lingua: Inglese
Editore: Woodhead Publishing 2002
Serie: Woodhead Publishing Series in Food Science, Technology and Nutrition, Libro 9 di 301. Libro 9 di 301 - Woodhead Publishing Series in Food Science, Technology and Nutrition
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Da: Revaluation Books, Exeter, Regno UnitoRevaluation Books
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EUR 216,62
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Hardcover. Condizione: Brand New. 1st edition. 480 pages. 9.30x6.00x1.30 inches. In Stock.
Lingua: Inglese
Editore: Woodhead Publishing Limited 2002
Serie: Woodhead Publishing Series in Food Science, Technology and Nutrition, Libro 9 di 301. Libro 9 di 301 - Woodhead Publishing Series in Food Science, Technology and Nutrition
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Da: Books Puddle, New York, U.S.A.Books Puddle
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EUR 230,90
EUR 3,46 spedizioneSpedito in U.S.A.Quantità: 3 disponibili
Condizione: New. pp. 480.
Meat Processing
Kerry John F. Kerry Joseph P. Ledward David Kerry J F Kerry J P Kerry John Ledward David
Lingua: Inglese
Editore: Woodhead Publishing Limited 2002
Serie: Woodhead Publishing Series in Food Science, Technology and Nutrition, Libro 9 di 301. Libro 9 di 301 - Woodhead Publishing Series in Food Science, Technology and Nutrition
- Rilegato
Da: Biblios, frankfurt am main, GermaniaBiblios
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EUR 234,81
EUR 9,95 spedizioneSpedito da Germania a U.S.A.Quantità: 3 disponibili
Condizione: New. pp. 480.
Editore: Woodhead Publishing Ltd, , Cambridge UK 2002
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Da: E.J Morten Booksellers BA, MANCHESTER, Regno UnitoE.J Morten Booksellers BA
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EUR 113,34
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Aggiungi al carrelloHb original laminated covers xv,464pp, graphs and charts A FINE Copy.
Lingua: Inglese
Editore: Woodhead Publishing 2002
Serie: Woodhead Publishing Series in Food Science, Technology and Nutrition, Libro 9 di 301. Libro 9 di 301 - Woodhead Publishing Series in Food Science, Technology and Nutrition
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- Print on Demand
Da: Brook Bookstore On Demand, Napoli, ItaliaBrook Bookstore On Demand
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EUR 202,58
EUR 8,00 spedizioneSpedito da Italia a U.S.A.Quantità: Più di 20 disponibili
Condizione: new. Questo è un articolo print on demand.
Lingua: Inglese
Editore: Elsevier Science & Technology, Woodhead Publishing 2002
Serie: Woodhead Publishing Series in Food Science, Technology and Nutrition, Libro 9 di 301. Libro 9 di 301 - Woodhead Publishing Series in Food Science, Technology and Nutrition
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- Print on Demand
Da: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, GermaniaBuchWeltWeit Ludwig Meier e.K.
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EUR 230,00
EUR 23,00 spedizioneSpedito da Germania a U.S.A.Quantità: 2 disponibili
Buch. Condizione: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -Meat is both a major food in its own right and a staple ingredient in many food products. With its distinguished editors and an international team of contributors, Meat processing reviews research on what defines and determines meat quali…ty, and how it can be maintained or improved during processing.Part one considers the various aspects of meat quality. There are chapters on what determines the quality of raw meat, changing views of the nutritional quality of meat and the factors determining such quality attributes as colour and flavour. Part two discusses how these aspects of quality are measured, beginning with the identification of appropriate quality indicators. It also includes chapters on both sensory analysis and instrumental methods including on-line monitoring and microbiological analysis. Part three reviews the range of processing techniques that have been deployed at various stages in the supply chain. Chapters include the use of modelling techniques to improve quality and productivity in beef cattle production, new decontamination techniques after slaughter, automation of carcass processing, high pressure processing of meat, developments in modified atmosphere packaging and chilling and freezing. There are also chapters on particular products such as restructured meat and fermented meat products.With its detailed and comprehensive coverage of what defines and determines meat quality, Meat processing is a standard reference for all those involved in the meat industry and meat research. Englisch.
Lingua: Inglese
Editore: Elsevier Science & Technology, Woodhead Publishing 2002
Serie: Woodhead Publishing Series in Food Science, Technology and Nutrition, Libro 9 di 301. Libro 9 di 301 - Woodhead Publishing Series in Food Science, Technology and Nutrition
- Rilegato
- Print on Demand
Da: AHA-BUCH GmbH, Einbeck, GermaniaAHA-BUCH GmbH
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 248,49
EUR 64,30 spedizioneSpedito da Germania a U.S.A.Quantità: 2 disponibili
Buch. Condizione: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - Meat is both a major food in its own right and a staple ingredient in many food products. With its distinguished editors and an international team of contributors, Meat processing reviews research on what defines and determines meat quality, a…nd how it can be maintained or improved during processing.Part one considers the various aspects of meat quality. There are chapters on what determines the quality of raw meat, changing views of the nutritional quality of meat and the factors determining such quality attributes as colour and flavour. Part two discusses how these aspects of quality are measured, beginning with the identification of appropriate quality indicators. It also includes chapters on both sensory analysis and instrumental methods including on-line monitoring and microbiological analysis. Part three reviews the range of processing techniques that have been deployed at various stages in the supply chain. Chapters include the use of modelling techniques to improve quality and productivity in beef cattle production, new decontamination techniques after slaughter, automation of carcass processing, high pressure processing of meat, developments in modified atmosphere packaging and chilling and freezing. There are also chapters on particular products such as restructured meat and fermented meat products.With its detailed and comprehensive coverage of what defines and determines meat quality, Meat processing is a standard reference for all those involved in the meat industry and meat research.
