Artículos relacionados a Enrobing of Meat and Meat Products: Value Addition,...
Enrobing of Meat and Meat Products: Value Addition, Methods and Quality control of Enrobed Meat and Meat Products - Tapa blanda
Sinopsis
The preferential appeal and desired texture of enrobed meat products create new opportunities, up scaling foods or making them more home style, recreating traditional foods. Enrobing has become a means of offering consumers new items that are promotable features in supermarkets and even small improvements can be of high monetary value. Incorporation of carbohydrate rich flours as enrobing ingredient may improve the crispness and adhesion of coating. In this book enrobing methods and its quality, ingredients used, cooking methods, quality changes during storage and research planning has extensively covered. The book is exclusively useful for the students, scientists and teaching faculty of meat/food science and technology. The research planning would be, however, helpful to carry out further scientific research in this line. Enrobing is type of value addition, substantial demand for the products existing in the market.
"Sinopsis" puede pertenecer a otra edición de este libro.
Acerca de los autores
DR. CHIDANANDAIAH, PhD, Assistant Professor, Department Of Livestock Products Technology, Veterinary College, Vinobhanagara, KVAFSU(B), Shimoga, Karnataka -577 204 (INDIA). DR. RAMESH CHANDRA KESHRI,PhD, Principal Scientist, Livestock Products Technology Division,IVRI, Izatnagar, Bareilly (UP) - 243 122 (INDIA)
DR. CHIDANANDAIAH, PhD, Assistant Professor, Department Of Livestock Products Technology, Veterinary College, Vinobhanagara, KVAFSU(B), Shimoga, Karnataka -577 204 (INDIA). DR. RAMESH CHANDRA KESHRI,PhD, Principal Scientist, Livestock Products Technology Division,IVRI, Izatnagar, Bareilly (UP) - 243 122 (INDIA)
"Sobre este título" puede pertenecer a otra edición de este libro.
Resultados de la búsqueda para Enrobing of Meat and Meat Products: Value Addition,...
Imagen del vendedor
Enrobing of Meat and Meat Products
Publicado por
LAP LAMBERT Academic Publishing Nov 2010, 2010
ISBN 10: 3843370443
ISBN 13: 9783843370448
Nuevo
Taschenbuch
Librería: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, Alemania
Calificación del vendedor: 5 de 5 estrellas
Taschenbuch. Condición: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -The preferential appeal and desired texture of enrobed meat products create new opportunities, up scaling foods or making them more home style, recreating traditional foods. Enrobing has become a means of offering consumers new items that are promotable features in supermarkets and even small improvements can be of high monetary value. Incorporation of carbohydrate rich flours as enrobing ingredient may improve the crispness and adhesion of coating. In this book enrobing methods and its quality, ingredients used, cooking methods, quality changes during storage and research planning has extensively covered. The book is exclusively useful for the students, scientists and teaching faculty of meat/food science and technology. The research planning would be, however, helpful to carry out further scientific research in this line. Enrobing is type of value addition, substantial demand for the products existing in the market. 76 pp. Englisch. Nº de ref. del artículo: 9783843370448
Comprar nuevo
EUR 49,00
Envío por EUR 23,00
Se envía de Alemania a Estados Unidos de America
Se envía de Alemania a Estados Unidos de America
Cantidad disponible: 2 disponibles
Imagen de archivo
Enrobing of Meat and Meat Products
Publicado por
VDM Verlag Dr. Mueller Aktiengesellschaft & Co. KG, 2010
ISBN 10: 3843370443
ISBN 13: 9783843370448
Nuevo
Tapa blanda
Librería: Books Puddle, Woodside, NY, Estados Unidos de America
Calificación del vendedor: 4 de 5 estrellas
Condición: New. pp. 76. Nº de ref. del artículo: 26128834378
Comprar nuevo
EUR 83,61
Envío por EUR 3,56
Se envía dentro de Estados Unidos de America
Se envía dentro de Estados Unidos de America
Cantidad disponible: 4 disponibles
Imagen del vendedor
Enrobing of Meat and Meat Products : Value Addition, Methods and Quality control of Enrobed Meat and Meat Products
Publicado por
LAP LAMBERT Academic Publishing, 2010
ISBN 10: 3843370443
ISBN 13: 9783843370448
Nuevo
Taschenbuch
Librería: AHA-BUCH GmbH, Einbeck, Alemania
Calificación del vendedor: 5 de 5 estrellas
Taschenbuch. Condición: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - The preferential appeal and desired texture of enrobed meat products create new opportunities, up scaling foods or making them more home style, recreating traditional foods. Enrobing has become a means of offering consumers new items that are promotable features in supermarkets and even small improvements can be of high monetary value. Incorporation of carbohydrate rich flours as enrobing ingredient may improve the crispness and adhesion of coating. In this book enrobing methods and its quality, ingredients used, cooking methods, quality changes during storage and research planning has extensively covered. The book is exclusively useful for the students, scientists and teaching faculty of meat/food science and technology. The research planning would be, however, helpful to carry out further scientific research in this line. Enrobing is type of value addition, substantial demand for the products existing in the market. Nº de ref. del artículo: 9783843370448
Comprar nuevo
EUR 54,71
Envío por EUR 35,00
Se envía de Alemania a Estados Unidos de America
Se envía de Alemania a Estados Unidos de America
Cantidad disponible: 1 disponibles
Imagen del vendedor
Enrobing of Meat and Meat Products
Publicado por
LAP LAMBERT Academic Publishing, 2010
ISBN 10: 3843370443
ISBN 13: 9783843370448
Nuevo
Tapa blanda
Librería: moluna, Greven, Alemania
Calificación del vendedor: 5 de 5 estrellas
Condición: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Autor/Autorin: SHIVAMURTHAIAH CHIDANANDAIAHDR. CHIDANANDAIAH, PhD, Assistant Professor, Department Of Livestock Products Technology, Veterinary College, Vinobhanagara, KVAFSU(B), Shimoga, Karnataka -577 204 (INDIA). DR. RAMESH CHANDRA KESHRI,PhD, P. Nº de ref. del artículo: 5466963
Comprar nuevo
EUR 41,05
Envío por EUR 48,99
Se envía de Alemania a Estados Unidos de America
Se envía de Alemania a Estados Unidos de America
Cantidad disponible: Más de 20 disponibles
Imagen de archivo
Enrobing of Meat and Meat Products
Publicado por
VDM Verlag Dr. Mueller Aktiengesellschaft & Co. KG, 2010
ISBN 10: 3843370443
ISBN 13: 9783843370448
Nuevo
Tapa blanda
Librería: Majestic Books, Hounslow, Reino Unido
Calificación del vendedor: 4 de 5 estrellas
Condición: New. Print on Demand pp. 76 2:B&W 6 x 9 in or 229 x 152 mm Perfect Bound on Creme w/Gloss Lam. Nº de ref. del artículo: 131753109
Comprar nuevo
EUR 85,25
Envío por EUR 7,76
Se envía de Reino Unido a Estados Unidos de America
Se envía de Reino Unido a Estados Unidos de America
Cantidad disponible: 4 disponibles
Imagen de archivo
Enrobing of Meat and Meat Products
Publicado por
VDM Verlag Dr. Mueller Aktiengesellschaft & Co. KG, 2010
ISBN 10: 3843370443
ISBN 13: 9783843370448
Nuevo
Tapa blanda
Librería: Biblios, Frankfurt am main, HESSE, Alemania
Calificación del vendedor: 4 de 5 estrellas
Condición: New. PRINT ON DEMAND pp. 76. Nº de ref. del artículo: 18128834368
Comprar nuevo
EUR 85,87
Envío por EUR 9,95
Se envía de Alemania a Estados Unidos de America
Se envía de Alemania a Estados Unidos de America
Cantidad disponible: 4 disponibles
Imagen del vendedor
Enrobing of Meat and Meat Products
Publicado por
LAP LAMBERT Academic Publishing Nov 2010, 2010
ISBN 10: 3843370443
ISBN 13: 9783843370448
Nuevo
Taschenbuch
Librería: buchversandmimpf2000, Emtmannsberg, BAYE, Alemania
Calificación del vendedor: 5 de 5 estrellas
Taschenbuch. Condición: Neu. This item is printed on demand - Print on Demand Titel. Neuware -The preferential appeal and desired texture of enrobed meat products create new opportunities, up scaling foods or making them more home style, recreating traditional foods. Enrobing has become a means of offering consumers new items that are promotable features in supermarkets and even small improvements can be of high monetary value. Incorporation of carbohydrate rich flours as enrobing ingredient may improve the crispness and adhesion of coating. In this book enrobing methods and its quality, ingredients used, cooking methods, quality changes during storage and research planning has extensively covered. The book is exclusively useful for the students, scientists and teaching faculty of meat/food science and technology. The research planning would be, however, helpful to carry out further scientific research in this line. Enrobing is type of value addition, substantial demand for the products existing in the market.VDM Verlag, Dudweiler Landstraße 99, 66123 Saarbrücken 76 pp. Englisch. Nº de ref. del artículo: 9783843370448
Comprar nuevo
EUR 49,00
Envío por EUR 60,00
Se envía de Alemania a Estados Unidos de America
Se envía de Alemania a Estados Unidos de America
Cantidad disponible: 1 disponibles
Imagen del vendedor
Enrobing of Meat and Meat Products | Value Addition, Methods and Quality control of Enrobed Meat and Meat Products
Publicado por
LAP LAMBERT Academic Publishing, 2010
ISBN 10: 3843370443
ISBN 13: 9783843370448
Nuevo
Taschenbuch
Librería: preigu, Osnabrück, Alemania
Calificación del vendedor: 5 de 5 estrellas
Taschenbuch. Condición: Neu. Enrobing of Meat and Meat Products | Value Addition, Methods and Quality control of Enrobed Meat and Meat Products | Chidanandaiah Shivamurthaiah (u. a.) | Taschenbuch | 76 S. | Englisch | 2010 | LAP LAMBERT Academic Publishing | EAN 9783843370448 | Verantwortliche Person für die EU: preigu GmbH & Co. KG, Lengericher Landstr. 19, 49078 Osnabrück, mail[at]preigu[dot]de | Anbieter: preigu. Nº de ref. del artículo: 107219939
Comprar nuevo
EUR 43,40
Envío por EUR 70,00
Se envía de Alemania a Estados Unidos de America
Se envía de Alemania a Estados Unidos de America
Cantidad disponible: 5 disponibles