9783843370448 - enrobing of meat and meat products: value addition, methods and quality control of enrobed meat and meat products di shivamurthaiah, chidanandaiah; chandra keshri, ramesh (9 risultati)
Lingua: Inglese
Editore: VDM Verlag Dr. Mueller Aktiengesellschaft & Co. KG, 2010
- Brossura
Da: Books Puddle, New York, NY, U.S.A.Books Puddle
Contatta il venditoreVenditore con 4 stelleCondizione: Nuovo
EUR 76,22
EUR 3,42 spedizioneSpedito in U.S.A.Quantità: 4 disponibili
Condizione: New. pp. 76.
- Brossura
Da: preigu, Osnabrück, Germaniapreigu
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 43,35
EUR 70,00 spedizioneSpedito da Germania a U.S.A.Quantità: 5 disponibili
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: preigu GmbH & C…o. KG, Lengericher Landstr. 19, 49078 Osnabrück, mail[at]preigu[dot]de | Anbieter: preigu.
- Brossura
Da: Mispah books, Redhill, SURRE, Regno UnitoMispah books
Contatta il venditoreVenditore con 4 stelleCondizione: Usato - Come nuovo
EUR 167,33
EUR 29,22 spedizioneSpedito da Regno Unito a U.S.A.Quantità: 1 disponibili
Paperback. Condizione: Like New. LIKE NEW. SHIPS FROM MULTIPLE LOCATIONS. book.
- Brossura
- Print on Demand
Da: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, GermaniaBuchWeltWeit Ludwig Meier e.K.
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 49,00
EUR 23,00 spedizioneSpedito da Germania a U.S.A.Quantità: 2 disponibili
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 ite…ms 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.
Lingua: Inglese
Editore: VDM Verlag Dr. Mueller Aktiengesellschaft & Co. KG, 2010
- Brossura
- Print on Demand
Da: Majestic Books, Hounslow, Regno UnitoMajestic Books
Contatta il venditoreVenditore con 4 stelleCondizione: Nuovo
EUR 76,30
EUR 7,60 spedizioneSpedito da Regno Unito a U.S.A.Quantità: 4 disponibili
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.
Lingua: Inglese
Editore: VDM Verlag Dr. Mueller Aktiengesellschaft & Co. KG, 2010
- Brossura
- Print on Demand
Da: Biblios, frankfurt am main, HESSE, GermaniaBiblios
Contatta il venditoreVenditore con 4 stelleCondizione: Nuovo
EUR 79,26
EUR 9,95 spedizioneSpedito da Germania a U.S.A.Quantità: 4 disponibili
Condizione: New. PRINT ON DEMAND pp. 76.
- Brossura
- Print on Demand
Da: moluna, Greven, Germaniamoluna
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 41,05
EUR 48,99 spedizioneSpedito da Germania a U.S.A.Quantità: Più di 20 disponibili
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.
- Brossura
- Print on Demand
Da: buchversandmimpf2000, Emtmannsberg, BAYE, Germaniabuchversandmimpf2000
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 49,00
EUR 60,00 spedizioneSpedito da Germania a U.S.A.Quantità: 1 disponibili
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 t…hat 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.
- Brossura
- Print on Demand
Da: AHA-BUCH GmbH, Einbeck, GermaniaAHA-BUCH GmbH
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 49,00
EUR 60,66 spedizioneSpedito da Germania a U.S.A.Quantità: 1 disponibili
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 th…at 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.
