Handbook of Meat and Meat Processing, Second Edition

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9781439836835: Handbook of Meat and Meat Processing, Second Edition
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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 preservation and extending shelf life.

Topics discussed include:

  • An overview of the meat-processing industry
  • The basic science of meat, with chapters on muscle biology, meat consumption, and chemistry
  • Meat attributes and characteristics, including color, flavor, quality assessment, analysis, texture, and control of microbial contamination
  • The primary processing of meat, including slaughter, carcass evaluation, and kosher laws
  • Principles and applications in the secondary processing of meat, including breading, curing, fermenting, smoking, and marinating
  • The manufacture of processed meat products such as sausage and ham
  • The safety of meat products and meat workers, including sanitation issues and hazard analysis

Drawn from the combined efforts of nearly 100 experts from 16 countries, the book has been carefully vetted to ensure technical accuracy for each topic. This definitive guide to meat and meat products it is a critical tool for all food industry professionals and regulatory personnel.

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Y. H. Hui
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Descripción CRC Press, 2016. Paperback. Condición: New. PRINT ON DEMAND Book; New; Publication Year 2016; Not Signed; Fast Shipping from the UK. No. book. Nº de ref. del artículo: ria9781439836835_lsuk

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Hui, Y. H. [Editor]
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Descripción CRC Press, 2012. Hardcover. Condición: New. Nº de ref. del artículo: INGM9781439836835

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HUI, Y. H.
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Descripción CRC Press, 2018. Hardback. Condición: NEW. 9781439836835 This listing is a new book, a title currently in-print which we order directly and immediately from the publisher. Print on Demand title, produced to the highest standard, and there would be a delay in dispatch of around 10 working days. For all enquiries, please contact Herb Tandree Philosophy Books directly - customer service is our primary goal. Nº de ref. del artículo: HTANDREE0250152

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Publicado por Taylor Francis Inc, United States (2012)
ISBN 10: 1439836833 ISBN 13: 9781439836835
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Descripción Taylor Francis Inc, United States, 2012. Hardback. Condición: New. 2nd New edition. Language: English . This book usually ship within 10-15 business days and we will endeavor to dispatch orders quicker than this where possible. Brand New Book. 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 preservation and extending shelf life. Topics discussed include: An overview of the meat-processing industryThe basic science of meat, with chapters on muscle biology, meat consumption, and chemistryMeat attributes and characteristics, including color, flavor, quality assessment, analysis, texture, and control of microbial contaminationThe primary processing of meat, including slaughter, carcass evaluation, and kosher lawsPrinciples and applications in the secondary processing of meat, including breading, curing, fermenting, smoking, and marinatingThe manufacture of processed meat products such as sausage and hamThe safety of meat products and meat workers, including sanitation issues and hazard analysis Drawn from the combined efforts of nearly 100 experts from 16 countries, the book has been carefully vetted to ensure technical accuracy for each topic. This definitive guide to meat and meat products it is a critical tool for all food industry professionals and regulatory personnel. Nº de ref. del artículo: BTE9781439836835

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Hui, Y. H. (Edited by)
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Descripción CRC Pr I Llc, 2012. Hardcover. Condición: Brand New. 2nd edition. 800 pages. 10.08x7.09x1.97 inches. In Stock. Nº de ref. del artículo: __1439836833

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Publicado por Taylor Francis Inc, United States (2012)
ISBN 10: 1439836833 ISBN 13: 9781439836835
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Descripción Taylor Francis Inc, United States, 2012. Hardback. Condición: New. 2nd New edition. Language: English . Brand New Book ***** Print on Demand *****.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 preservation and extending shelf life. Topics discussed include: An overview of the meat-processing industryThe basic science of meat, with chapters on muscle biology, meat consumption, and chemistryMeat attributes and characteristics, including color, flavor, quality assessment, analysis, texture, and control of microbial contaminationThe primary processing of meat, including slaughter, carcass evaluation, and kosher lawsPrinciples and applications in the secondary processing of meat, including breading, curing, fermenting, smoking, and marinatingThe manufacture of processed meat products such as sausage and hamThe safety of meat products and meat workers, including sanitation issues and hazard analysis Drawn from the combined efforts of nearly 100 experts from 16 countries, the book has been carefully vetted to ensure technical accuracy for each topic. This definitive guide to meat and meat products it is a critical tool for all food industry professionals and regulatory personnel. Nº de ref. del artículo: APC9781439836835

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Publicado por Taylor Francis Inc, United States (2012)
ISBN 10: 1439836833 ISBN 13: 9781439836835
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Descripción Taylor Francis Inc, United States, 2012. Hardback. Condición: New. 2nd New edition. Language: English . Brand New Book ***** Print on Demand *****. 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 preservation and extending shelf life. Topics discussed include: An overview of the meat-processing industryThe basic science of meat, with chapters on muscle biology, meat consumption, and chemistryMeat attributes and characteristics, including color, flavor, quality assessment, analysis, texture, and control of microbial contaminationThe primary processing of meat, including slaughter, carcass evaluation, and kosher lawsPrinciples and applications in the secondary processing of meat, including breading, curing, fermenting, smoking, and marinatingThe manufacture of processed meat products such as sausage and hamThe safety of meat products and meat workers, including sanitation issues and hazard analysis Drawn from the combined efforts of nearly 100 experts from 16 countries, the book has been carefully vetted to ensure technical accuracy for each topic. This definitive guide to meat and meat products it is a critical tool for all food industry professionals and regulatory personnel. Nº de ref. del artículo: APC9781439836835

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Publicado por CRC Press (2018)
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Descripción CRC Press, 2018. Hardcover. Condición: New. Never used! This item is printed on demand. Nº de ref. del artículo: 1439836833

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Publicado por CRC Press (2012)
ISBN 10: 1439836833 ISBN 13: 9781439836835
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Descripción CRC Press, 2012. Condición: New. book. Nº de ref. del artículo: M1439836833

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