9783843370448 - Enrobing of Meat and Meat Products: Value Addition, Methods and Quality control of Enrobed Meat and Meat Products di SHIVAMURTHAIAH, CHIDANANDAIAH; CHANDRA KESHRI, ... (9 risultati)

Condizione: New. pp. 76.

Taschenbuch. Condizione: Neu. Enrobing of Meat and Meat Products | Value Addition, Methods and Quality control of Enrobed Meat and Meat Products | Chidanandaiah Shivamurthaiah (u. a.) | Taschenbuch | 76 S. | Englisch | 2010 | LAP LAMBERT Academic Publishing | EAN 9783843370448 | Verantwortliche Person für die EU: BoD - Books on Demand, In de Tarpen 42, 22848 Norderstedt, info[at]bod[dot]de | Anbieter: preigu.

Paperback. Condizione: Like New. LIKE NEW. SHIPS FROM MULTIPLE LOCATIONS. book.

Taschenbuch. Condizione: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -The preferential appeal and desired texture of enrobed meat products create new opportunities, up scaling foods or making them more home style, recreating traditional foods. Enrobing has become a means of offering consumers new items that are promotable features in supermarkets and even small improvements can be of high monetary value. Incorporation of carbohydrate rich flours as enrobing ingredient may improve the crispness and adhesion of coating. In this book enrobing methods and its quality, ingredients used, cooking methods, quality changes during storage and research planning has extensively covered. The book is exclusively useful for the students, scientists and teaching faculty of meat/food science and technology. The research planning would be, however, helpful to carry out further scientific research in this line. Enrobing is type of value addition, substantial demand for the products existing in the market. 76 pp. Englisch.

Condizione: New. Print on Demand pp. 76 2:B&W 6 x 9 in or 229 x 152 mm Perfect Bound on Creme w/Gloss Lam.

Condizione: New. PRINT ON DEMAND pp. 76.

Condizione: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Autor/Autorin: SHIVAMURTHAIAH CHIDANANDAIAHDR. CHIDANANDAIAH, PhD, Assistant Professor, Department Of Livestock Products Technology, Veterinary College, Vinobhanagara, KVAFSU(B), Shimoga, Karnataka -577 204 (INDIA). DR. RAMESH CHANDRA KESHRI,PhD, P.

Taschenbuch. Condizione: Neu. This item is printed on demand - Print on Demand Titel. Neuware -The preferential appeal and desired texture of enrobed meat products create new opportunities, up scaling foods or making them more home style, recreating traditional foods. Enrobing has become a means of offering consumers new items that are promotable features in supermarkets and even small improvements can be of high monetary value. Incorporation of carbohydrate rich flours as enrobing ingredient may improve the crispness and adhesion of coating. In this book enrobing methods and its quality, ingredients used, cooking methods, quality changes during storage and research planning has extensively covered. The book is exclusively useful for the students, scientists and teaching faculty of meat/food science and technology. The research planning would be, however, helpful to carry out further scientific research in this line. Enrobing is type of value addition, substantial demand for the products existing in the market.VDM Verlag, Dudweiler Landstraße 99, 66123 Saarbrücken 76 pp. Englisch.

Taschenbuch. Condizione: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - The preferential appeal and desired texture of enrobed meat products create new opportunities, up scaling foods or making them more home style, recreating traditional foods. Enrobing has become a means of offering consumers new items that are promotable features in supermarkets and even small improvements can be of high monetary value. Incorporation of carbohydrate rich flours as enrobing ingredient may improve the crispness and adhesion of coating. In this book enrobing methods and its quality, ingredients used, cooking methods, quality changes during storage and research planning has extensively covered. The book is exclusively useful for the students, scientists and teaching faculty of meat/food science and technology. The research planning would be, however, helpful to carry out further scientific research in this line. Enrobing is type of value addition, substantial demand for the products existing in the market.