
Integration on Locally Compact Spaces
N. Dinculeanu(Author)
Kluwer Academic Publishers
Published on 1. August 1974
Book
Hardback
XV, 626 pages
978-90-286-0453-7 (ISBN)
More details
Edition
1974 ed.
Language
English
Place of publication
Dordrecht
Netherlands
Publishing group
Springer
Target group
Research
Illustrations
XV, 626 p.
Dimensions
Height: 241 mm
Width: 160 mm
Thickness: 39 mm
Weight
1124 gr
ISBN-13
978-90-286-0453-7 (9789028604537)
Schweitzer Classification
Content
Meat: general -Biochemistry of meat -Tenderness and extending shelf life of fresh meat -Definitions -Additives used in meat products -Allergens in meat products -Coulour in cured meat products and fresh meat -Cooked ham -Cooked sausages -Fresh suasages -Raw fermented sausages -Cured air dried meat products -Spreadable liver sausage (fine and course) and liver-pate -Burger and nuggets -Sliceable and non-sliceable blood sausage -Brawn and meat-jelly -Canned and retorted corned beef -Encased (case-ready) meat -Treatment of seafood (fish fillets, shrimps and prawns) -Casings -Sensorial evaluation of meat products -HACCP in meat processing companies -General microbiology -Specific microbiology -Fungi -Predictive microbiology