Handbook of Meat and Meat Processing, Second Edition

Editat de Y. H. Hui
Notă GoodReads:
en Limba Engleză Hardback – 2012
Featuring twenty new chapters reflecting current interest and updating safety and quality standards and regulations, this second edition of an industry reference covers state of the art science, technology, and applications of meat products, by-products, and meat processing as well as worker safety, waste management, slaughtering, carcass evaluation, meat safety, and animal handling issues, both national and international. New topics include beef and raw meat preservation, Jewish and Muslim slaughter and preservation rules, the use of non-meat ingredients, and newly popular processing methods such as emulsion, deboning, marination, and breading.
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ISBN-13: 9781439836835
ISBN-10: 1439836833
Pagini: 1002
Ilustrații: 154 b/w images, 77 tables and 70
Dimensiuni: 178 x 259 x 46 mm
Greutate: 1.81 kg
Ediția: Revizuită
Editura: CRC Press

Public țintă

Food industries specializing in meat processing; government, industry, academia specializing in meat and meat products; and US FDA and USDA regulatory personnel.