Synopsis
This practical book is written for meat technologists involved with the manufacture of meat products. It should also be of value to students and those in research and government institutions. Clear descriptions of the science underlying meat technology enable readers to understand the relative importance of their day-to-day activities. BSE and other health and hygiene issues are discussed in detail. A handbook for all those new to the industry requiring a quick grounding in the basics, it is also a handy reference for those experienced professionals who occasionally need to brush up on a particular topic.
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