Principles of Meat Technology - Couverture souple

Singh, V.P.; Sachan, Neelam

Couverture souple

ISBN 10 : 8119254260 ISBN 13 : 9788119254262

Editeur : New India Publishing Agency, 2015

Synopsis

The second edition of the book Principles of Meat Technology includes important reference materials and updated scientific information on the subject matter that will be of great use to individuals working in the meat processing industry. This comprehensive resource covers topics such as fresh meat and aquatic foods, processing techniques, preservation methods, packaging standards, and biotechnological applications.

The book is designed to provide students of Veterinary Science with the knowledge, skills, and most recent information on the subject. The material, scientific facts, and language are presented in a manner that makes it easy for students of Veterinary Science, Food Science and Technology, Fish Technology, Meat Technology, academicians, technicians, and processors of animal and fish products to understand the principles of meat science.

A propos du livre

À propos de l'auteur

V. P. Singh is Assistant Professor in the Department of Livestock Products Technology at U.P. Pt. Deen Dayal Upadhyay Pashu Chikitsa Vigyan Vishwa Vidyalaya Evam Go Anusandhan Sansthan, Mathura, Uttar Pradesh.

Neelam Sachan, working with Veterinary Department, Government of Uttar Pradesh, Uttar Pradesh, India.

Détails de l'édition

• Éditeur: New India Publishing Agency
• Date d'édition: 2015
• Langue: anglais
• ISBN 10: 8119254260
• ISBN 13: 9788119254262
• Reliure: Broché
• Numéro d'édition: 2
• Nombre de pages: 370
• Coordonnées du fabricant: non disponible
• Personne responsable: non disponible