9781845690502 - meat products handbook: practical science and technology di feiner, g. (8 risultati)
Lingua: Inglese
Editore: Woodhead Publishing Ltd 2006-09-30, 2006
Serie: Woodhead Publishing Series in Food Science, Technology and Nutrition, Libro 41 di 301. Libro 41 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 219,66
EUR 18,22 spedizioneSpedito da Regno Unito a U.S.A.Quantità: Più di 20 disponibili
Hardcover. Condizione: New.
Lingua: Inglese
Editore: Woodhead Publishing Limited, 2006
Serie: Woodhead Publishing Series in Food Science, Technology and Nutrition, Libro 41 di 301. Libro 41 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 245,55
EUR 7,65 spedizioneSpedito da Regno Unito a U.S.A.Quantità: 3 disponibili
Condizione: New. pp. 672.
Lingua: Inglese
Editore: Woodhead Publishing Limited, 2006
Serie: Woodhead Publishing Series in Food Science, Technology and Nutrition, Libro 41 di 301. Libro 41 di 301 - Woodhead Publishing Series in Food Science, Technology and Nutrition
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Da: Books Puddle, New York, NY, U.S.A.Books Puddle
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EUR 266,91
EUR 3,50 spedizioneSpedito in U.S.A.Quantità: 3 disponibili
Condizione: New. pp. 672.
Lingua: Inglese
Editore: Woodhead Publishing, 2006
Serie: Woodhead Publishing Series in Food Science, Technology and Nutrition, Libro 41 di 301. Libro 41 di 301 - Woodhead Publishing Series in Food Science, Technology and Nutrition
- Rilegato
Da: Revaluation Books, Exeter, Regno UnitoRevaluation Books
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EUR 251,77
EUR 17,65 spedizioneSpedito da Regno Unito a U.S.A.Quantità: 2 disponibili
Hardcover. Condizione: Brand New. 672 pages. 9.21x6.38x1.65 inches. In Stock.
Lingua: Inglese
Editore: Woodhead Publishing Limited, 2006
Serie: Woodhead Publishing Series in Food Science, Technology and Nutrition, Libro 41 di 301. Libro 41 di 301 - Woodhead Publishing Series in Food Science, Technology and Nutrition
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Da: Biblios, frankfurt am main, HESSE, GermaniaBiblios
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EUR 278,30
EUR 9,95 spedizioneSpedito da Germania a U.S.A.Quantità: 3 disponibili
Condizione: New. pp. 672.
Lingua: Inglese
Editore: Woodhead Publishing, 2006
Serie: Woodhead Publishing Series in Food Science, Technology and Nutrition, Libro 41 di 301. Libro 41 di 301 - Woodhead Publishing Series in Food Science, Technology and Nutrition
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- Print on Demand
Da: Brook Bookstore On Demand, Napoli, NA, ItaliaBrook Bookstore On Demand
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EUR 202,58
EUR 11,00 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, 2006
Serie: Woodhead Publishing Series in Food Science, Technology and Nutrition, Libro 41 di 301. Libro 41 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 -There has long been a need for a comprehensive one-volume reference on the main types of processed meat products and their methods of manufacture. Based on over twenty years' experience in the industry, Meat products handbook is designed…to meet that need. It combines a detailed practical knowledge of processing and ingredients with the scientific underpinning to understand the effect of particular process steps and ingredients on product safety and quality.The first part of the book reviews meat composition and its effect on quality together with the role of additives. There are chapters on fat, protein and other components in meat, changes in meat pre- and post-slaughter, and additives such as phosphates, salts, hydrocolloids, proteins, carbohydrates and fillers. Part two reviews raw materials, additives, manufacturing processes and representative recipes from around the world for a range of particular meat products. It includes chapters on cooked ham and bacon, cooked, fresh and raw fermented sausages, raw fermented and non-fermented salami, cured air-dried products, burgers and patties, brawn and meat jelly, canned and marinated meat. The final part of the book discusses quality and safety issues, particularly meat microbiology.Meat products handbook is a standard reference for R&D, quality and production managers in meat processing. Englisch.
Lingua: Inglese
Editore: Elsevier Science & Technology, Woodhead Publishing, 2006
Serie: Woodhead Publishing Series in Food Science, Technology and Nutrition, Libro 41 di 301. Libro 41 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 253,44
EUR 66,30 spedizioneSpedito da Germania a U.S.A.Quantità: 2 disponibili
Buch. Condizione: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - There has long been a need for a comprehensive one-volume reference on the main types of processed meat products and their methods of manufacture. Based on over twenty years' experience in the industry, Meat products handbook is designed to me…et that need. It combines a detailed practical knowledge of processing and ingredients with the scientific underpinning to understand the effect of particular process steps and ingredients on product safety and quality.The first part of the book reviews meat composition and its effect on quality together with the role of additives. There are chapters on fat, protein and other components in meat, changes in meat pre- and post-slaughter, and additives such as phosphates, salts, hydrocolloids, proteins, carbohydrates and fillers. Part two reviews raw materials, additives, manufacturing processes and representative recipes from around the world for a range of particular meat products. It includes chapters on cooked ham and bacon, cooked, fresh and raw fermented sausages, raw fermented and non-fermented salami, cured air-dried products, burgers and patties, brawn and meat jelly, canned and marinated meat. The final part of the book discusses quality and safety issues, particularly meat microbiology.Meat products handbook is a standard reference for R&D, quality and production managers in meat processing.
