Articles liés à Handbook of Meat Processing
Synopsis
This handbook comprehensively presents the current status of the manufacturing of the most important meat products. Editor and renowned meat expert Fidel Toldrá heads an international collection of meat scientists who have contributed to this essential reference book.
Coverage is divided into three parts. Part one, Technologies, begins with discussions on meat chemistry, biochemistry and quality and then provides background information on main technologies involved in the processing of meat, such as freezing, cooking, smoking, fermentation, emulsification, drying and curing. Also included are key chapters on packaging, spoilage prevention and plant cleaning and sanitation.
Part two, Products, is focused on the description of the manufacture of the most important products, including cooked and dry-cured hams, cooked and fermented sausages, bacon, canned meat, paté, restructured meats and functional meat products. Each chapter addresses raw materials, ingredients and additives, processing technology, main types of products, production data, particular characteristics and sensory aspects, and future trends.
Part three, Controls, offers current approaches for the control of the quality and safety of manufactured meat products, with coverage including sensory evaluation; chemical and biological hazards including GMOs; HACCP; and quality assurance.
This book is an invaluable resource for all meat scientists, meat processors, R&D professionals and product developers.
Key features:
- Unparalleled international expertise of editor and contributing authors
- Addresses the state of the art of manufacturing the most important meat products
- Special focus on approaches to control the safety and quality of processed meats
- Extensive coverage of production technologies, sanitation, packaging and sensory evaluation
Les informations fournies dans la section « Synopsis » peuvent faire référence à une autre édition de ce titre.
À propos de l?auteur
Fidel Toldrá, Ph.D., is a Research Professor and Head of the Meat Science Laboratory, Instituto de Agroquimica y Tecnologia de Alimentos (CSIC), Spain. Dr. Toldrá has edited and/or authored more than ten books in food chemistry and food biochemistry, and meat and poultry processing including Handbook of Fermented Meat and Poultry, Advances in Food Diagnostics and Dry-cured Meat Products.
Les informations fournies dans la section « A propos du livre » peuvent faire référence à une autre édition de ce titre.
Acheter neuf
Afficher cet article
EUR 288,87
EUR 6,95 expédition depuis Royaume-Uni vers France
Destinations, frais et délaisRésultats de recherche pour Handbook of Meat Processing
Image d'archives
Handbook of Meat Processing
Edité par
Wiley-Blackwell Publishing, 2010
ISBN 10 : 0813821827
ISBN 13 : 9780813821825
Ancien ou d'occasion
Couverture rigide
Vendeur : Salish Sea Books, Bellingham, WA, Etats-Unis
Évaluation du vendeur 5 sur 5 étoiles
Etat : Very Good. Very Good; Hardcover; Covers are still glossy; Unblemished textblock edges; Ink stamp to the first endpaper, otherwise the endpapers and all text pages are clean and unmarked; The binding is excellent with a straight spine; This book will be shipped in a sturdy cardboard box with foam padding; Medium-Large Format (Quatro, 9.75" - 10.75" tall); 3.1 lbs; Red covers with meat processing photos, and title in white and red lettering; 2010, Wiley-Blackwell Publishing; 582 pages; "Handbook of Meat Processing," by Fidel Toldra. N° de réf. du vendeur SKU-1408AF00403205
Quantité disponible : 1 disponible(s)
Image d'archives
Handbook of Meat Processing
Vendeur : PBShop.store UK, Fairford, GLOS, Royaume-Uni
Évaluation du vendeur 5 sur 5 étoiles
HRD. Etat : New. New Book. Shipped from UK. Established seller since 2000. N° de réf. du vendeur FW-9780813821825
Quantité disponible : 15 disponible(s)
Image fournie par le vendeur
Handbook of Meat Processing
Vendeur : GreatBookPricesUK, Woodford Green, Royaume-Uni
Évaluation du vendeur 5 sur 5 étoiles
Etat : New. N° de réf. du vendeur 5543603-n
Quantité disponible : Plus de 20 disponibles
Image fournie par le vendeur
Handbook of Meat Processing
Edité par
John Wiley & Sons, 2010
ISBN 10 : 0813821827
ISBN 13 : 9780813821825
Neuf
Couverture rigide
Vendeur : moluna, Greven, Allemagne
Évaluation du vendeur 5 sur 5 étoiles
Etat : New. N° de réf. du vendeur 556565631
Quantité disponible : Plus de 20 disponibles
Image fournie par le vendeur
Handbook of Meat Processing
Vendeur : GreatBookPrices, Columbia, MD, Etats-Unis
Évaluation du vendeur 5 sur 5 étoiles
Etat : New. N° de réf. du vendeur 5543603-n
Quantité disponible : Plus de 20 disponibles
Image d'archives
Handbook of Meat Processing (Hardcover)
Edité par
John Wiley and Sons Ltd, Hoboken, 2010
ISBN 10 : 0813821827
ISBN 13 : 9780813821825
Neuf
Couverture rigide
Edition originale
Vendeur : CitiRetail, Stevenage, Royaume-Uni
Évaluation du vendeur 5 sur 5 étoiles
Hardcover. Etat : new. Hardcover. This handbook comprehensively presents the current status of the manufacturing of the most important meat products. Editor and renowned meat expert Fidel Toldra heads an international collection of meat scientists who have contributed to this essential reference book. Coverage is divided into three parts. Part one, Technologies, begins with discussions on meat chemistry, biochemistry and quality and then provides background information on main technologies involved in the processing of meat, such as freezing, cooking, smoking, fermentation, emulsification, drying and curing. Also included are key chapters on packaging, spoilage prevention and plant cleaning and sanitation. Part two, Products, is focused on the description of the manufacture of the most important products, including cooked and dry-cured hams, cooked and fermented sausages, bacon, canned meat, pate, restructured meats and functional meat products. Each chapter addresses raw materials, ingredients and additives, processing technology, main types of products, production data, particular characteristics and sensory aspects, and future trends. Part three, Controls, offers current approaches for the control of the quality and safety of manufactured meat products, with coverage including sensory evaluation; chemical and biological hazards including GMOs; HACCP; and quality assurance. This book is an invaluable resource for all meat scientists, meat processors, R&D professionals and product developers. Key features: Unparalleled international expertise of editor and contributing authorsAddresses the state of the art of manufacturing the most important meat productsSpecial focus on approaches to control the safety and quality of processed meatsExtensive coverage of production technologies, sanitation, packaging and sensory evaluation This handbook comprehensively presents the current status of themanufacturing of the most important meat products. Editor andrenowned meat expert Fidel Toldra heads an internationalcollection of meat scientists who have contributed to thisessential reference book. Coverage is divided into three parts. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability. N° de réf. du vendeur 9780813821825
Quantité disponible : 1 disponible(s)
Image fournie par le vendeur
Handbook of Meat Processing
Vendeur : AHA-BUCH GmbH, Einbeck, Allemagne
Évaluation du vendeur 5 sur 5 étoiles
Buch. Etat : Neu. Neuware - This handbook comprehensively presents the current status of the manufacturing of the most important meat products. Editor and renowned meat expert Fidel Toldrá heads an international collection of meat scientists who have contributed to this essential reference book.Coverage is divided into three parts. Part one, Technologies, begins with discussions on meat chemistry, biochemistry and quality and then provides background information on main technologies involved in the processing of meat, such as freezing, cooking, smoking, fermentation, emulsification, drying and curing. Also included are key chapters on packaging, spoilage prevention and plant cleaning and sanitation.Part two, Products, is focused on the description of the manufacture of the most important products, including cooked and dry-cured hams, cooked and fermented sausages, bacon, canned meat, paté, restructured meats and functional meat products. Each chapter addresses raw materials, ingredients and additives, processing technology, main types of products, production data, particular characteristics and sensory aspects, and future trends.Part three, Controls, offers current approaches for the control of the quality and safety of manufactured meat products, with coverage including sensory evaluation; chemical and biological hazards including GMOs; HACCP; and quality assurance.This book is an invaluable resource for all meat scientists, meat processors, R&D professionals and product developers.Key features:\* Unparalleled international expertise of editor and contributing authors\* Addresses the state of the art of manufacturing the most important meat products\* Special focus on approaches to control the safety and quality of processed meats\* Extensive coverage of production technologies, sanitation, packaging and sensory evaluation. N° de réf. du vendeur 9780813821825
Quantité disponible : 2 disponible(s)
Image d'archives
Handbook of Meat Processing
Vendeur : Ria Christie Collections, Uxbridge, Royaume-Uni
Évaluation du vendeur 5 sur 5 étoiles
Etat : New. In. N° de réf. du vendeur ria9780813821825_new
Quantité disponible : Plus de 20 disponibles
Image d'archives
Handbook of Meat Processing
Edité par
Blackwell Publishing, 2010
ISBN 10 : 0813821827
ISBN 13 : 9780813821825
Neuf
Couverture rigide
Vendeur : Majestic Books, Hounslow, Royaume-Uni
Évaluation du vendeur 5 sur 5 étoiles
Etat : New. pp. 584 Illus. N° de réf. du vendeur 7934596
Quantité disponible : 3 disponible(s)
Image d'archives
Handbook of Meat Processing (Hardcover)
Edité par
John Wiley and Sons Ltd, Hoboken, 2010
ISBN 10 : 0813821827
ISBN 13 : 9780813821825
Neuf
Couverture rigide
Edition originale
Vendeur : Grand Eagle Retail, Fairfield, OH, Etats-Unis
Évaluation du vendeur 5 sur 5 étoiles
Hardcover. Etat : new. Hardcover. This handbook comprehensively presents the current status of the manufacturing of the most important meat products. Editor and renowned meat expert Fidel Toldra heads an international collection of meat scientists who have contributed to this essential reference book. Coverage is divided into three parts. Part one, Technologies, begins with discussions on meat chemistry, biochemistry and quality and then provides background information on main technologies involved in the processing of meat, such as freezing, cooking, smoking, fermentation, emulsification, drying and curing. Also included are key chapters on packaging, spoilage prevention and plant cleaning and sanitation. Part two, Products, is focused on the description of the manufacture of the most important products, including cooked and dry-cured hams, cooked and fermented sausages, bacon, canned meat, pate, restructured meats and functional meat products. Each chapter addresses raw materials, ingredients and additives, processing technology, main types of products, production data, particular characteristics and sensory aspects, and future trends. Part three, Controls, offers current approaches for the control of the quality and safety of manufactured meat products, with coverage including sensory evaluation; chemical and biological hazards including GMOs; HACCP; and quality assurance. This book is an invaluable resource for all meat scientists, meat processors, R&D professionals and product developers. Key features: Unparalleled international expertise of editor and contributing authorsAddresses the state of the art of manufacturing the most important meat productsSpecial focus on approaches to control the safety and quality of processed meatsExtensive coverage of production technologies, sanitation, packaging and sensory evaluation This handbook comprehensively presents the current status of themanufacturing of the most important meat products. Editor andrenowned meat expert Fidel Toldra heads an internationalcollection of meat scientists who have contributed to thisessential reference book. Coverage is divided into three parts. Shipping may be from multiple locations in the US or from the UK, depending on stock availability. N° de réf. du vendeur 9780813821825
Quantité disponible : 1 disponible(s)