Practical Handbook on Meat Science and Technology

Jhari Sahoo, Davinder Kumar Sharma and Manish Kumar Chatli

ISBN 10: 8170356768 / ISBN 13: 9788170356769

Edité par Daya Pub, 2011

A propos de cet article

Contents Foreword Preface 1 Common laboratory informations 2 Proximate composition 3 Physico-chemical properties 4 Minerals vitamins and enzymes 5 Food additives and preservatives 6 Biochemical methods 7 Microbiological quality 8 Molecular techniques in meat industry 9 Sensory evaluation of meat products 10 Testing of packaging films Appendix References References IndexMeat consumers of the country can only remain healthy and work for national development if they are assured the supply of safe and wholesome meat foods Realizing this Government of India launched the National Meat and Poultry Processing Board NMPPB in New Delhi on February 19 2009 to address the issues related to the production of clean and hygienic meat and meat products To implement Meat Food Products Order 1973 under the aegis of Food Safety and Standards Act 2006; it is very important to scrutinize the quality and food safety aspects of meat products in the value chain from farm to fork To achieve this analytical techniques with standard procedures are required for food safety and quality assurance of the meat products In view of this information were compiled and located at one place in form of this book entitled ?Practical Handbook on Meat Science and Technology 442 pp.

N° de réf. du vendeur 87493

Détails bibliographiques

• Titre: Practical Handbook on Meat Science and Technology
• Éditeur: Daya Pub
• Date de parution: 2011
• Langue: anglais
• ISBN à 10 chiffres: 8170356768
• ISBN à 13 chiffres: 9788170356769
• Reliure: Hardcover
• État de l'article: As New