Handbook of Meat and Meat Processing
2nd Edition
Published on 11. January 2012
1000 pages
978-1-4398-3684-2 (ISBN)
Description
Retitled to reflect expansion of coverage from the first edition, Handbook of Meat and Meat Processing, Second Edition, contains a complete update of materials and nearly twice the number of chapters. Divided into seven parts, the book covers the entire range of issues related to meat and meat processing, from nutrients to techniques for preservati
More details
Edition
2nd edition
Language
English
Place of publication
Baton Rouge
United States
Publishing group
Taylor & Francis Inc
Target group
Professional and scholarly
Food industries specializing in meat processing; government, industry, academia specializing in meat and meat products; and US FDA and USDA regulatory personnel.
Edition type
Revised edition
Illustrations
154 s/w Abbildungen, 77 s/w Tabellen
154 b/w images, 77 tables and 70
File size
20,87 MB
ISBN-13
978-1-4398-3684-2 (9781439836842)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Other editions
Additional editions
Y. H. Hui
Handbook of Meat and Meat Processing
Book
01/2012
2nd Edition
CRC Press
€428.70
Shipment within 15-20 days
Content
Meat Industries. Meat Science. Quality and Other Attributes. Primary Processing. Secondary Processing: Principles and Applications. Secondary Processing: Products Manufacturing. Meat Safety and Workers Safety.
