Meat Products Handbook: Practical Science And Technology - Couverture rigide

Couverture rigide

ISBN 10 : 0849380103 ISBN 13 : 9780849380105

Editeur : CRC Press Inc, 2006

Synopsis

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 author sets the stage with a review of meat composition and its effect on quality together with the role of additives. It goes on to discuss raw materials, additives, manufacturing processes, and representative recipes for a range of particular meat products.

A propos du livre

Revue de presse

...a well researched book, packed with useful information that will be of value to professionals, academics and students., Read and Digest
...an astonishingly full set of practical knowledge on sound theoretical basis for all professionals involved in the meat processing industry and trade, but also for students of meat science and technology., Acta Alimentaria
...a valuable source of information for R&D, quality and production managers (master butchers) in meat industry and processing, but it is also indispensable for students or lecturers engaged in meat technology., Advances in Food Science

Détails de l'édition

• Éditeur: CRC Press Inc
• Date d'édition: 2006
• Langue: anglais
• ISBN 10: 0849380103
• ISBN 13: 9780849380105
• Reliure: Relié
• Nombre de pages: 648
• Éditeur: Feiner Gerhard
• Coordonnées du fabricant: non disponible
• Personne responsable: non disponible