9781855735835 - meat processing: improving quality (woodhead publishing series in food science, technology and nutrition) (8 resultados)
Idioma: Inglés
Editorial: Woodhead Publishing Ltd 2002-09-30, 2002
Serie: Libro 9 de 301 - Woodhead Publishing Series in Food Science, Technology and Nutrition
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Librería: Chiron Media, Wallingford, Reino UnidoChiron Media
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EUR 190,34
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Hardcover. Condición: New.
Idioma: Inglés
Editorial: Woodhead Publishing Limited, 2002
Serie: Libro 9 de 301 - Woodhead Publishing Series in Food Science, Technology and Nutrition
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Librería: Majestic Books, Hounslow, Reino UnidoMajestic Books
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EUR 212,20
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Condición: New. pp. 480.
Idioma: Inglés
Editorial: Woodhead Publishing Limited, 2002
Serie: Libro 9 de 301 - Woodhead Publishing Series in Food Science, Technology and Nutrition
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Librería: Books Puddle, New York, NY, Estados Unidos de AmericaBooks Puddle
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EUR 229,65
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Condición: New. pp. 480.
Idioma: Inglés
Editorial: Woodhead Publishing, 2002
Serie: Libro 9 de 301 - Woodhead Publishing Series in Food Science, Technology and Nutrition
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Librería: Revaluation Books, Exeter, Reino UnidoRevaluation Books
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EUR 218,54
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Hardcover. Condición: Brand New. 1st edition. 480 pages. 9.30x6.00x1.30 inches. In Stock.
Meat Processing
Kerry John F. Kerry Joseph P. Ledward David Kerry J F Kerry J P Kerry John Ledward David
Idioma: Inglés
Editorial: Woodhead Publishing Limited, 2002
Serie: Libro 9 de 301 - Woodhead Publishing Series in Food Science, Technology and Nutrition
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Librería: Biblios, frankfurt am main, HESSE, AlemaniaBiblios
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EUR 240,61
Envío por EUR 9,95Se envía de Alemania a Estados Unidos de AmericaCantidad disponible: 3 disponibles
Condición: New. pp. 480.
Idioma: Inglés
Editorial: Woodhead Publishing, 2002
Serie: Libro 9 de 301 - Woodhead Publishing Series in Food Science, Technology and Nutrition
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- Impresión bajo demanda
Librería: Brook Bookstore On Demand, Napoli, NA, ItaliaBrook Bookstore On Demand
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EUR 202,58
Envío por EUR 8,00Se envía de Italia a Estados Unidos de AmericaCantidad disponible: Más de 20 disponibles
Condición: new. Questo è un articolo print on demand.
Idioma: Inglés
Editorial: Elsevier Science & Technology, Woodhead Publishing, 2002
Serie: Libro 9 de 301 - Woodhead Publishing Series in Food Science, Technology and Nutrition
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Librería: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, AlemaniaBuchWeltWeit Ludwig Meier e.K.
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EUR 230,00
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Buch. Condición: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -Meat is both a major food in its own right and a staple ingredient in many food products. With its distinguished editors and an international team of contributors, Meat processing reviews research on what defines and determines meat qualit…y, and how it can be maintained or improved during processing.Part one considers the various aspects of meat quality. There are chapters on what determines the quality of raw meat, changing views of the nutritional quality of meat and the factors determining such quality attributes as colour and flavour. Part two discusses how these aspects of quality are measured, beginning with the identification of appropriate quality indicators. It also includes chapters on both sensory analysis and instrumental methods including on-line monitoring and microbiological analysis. Part three reviews the range of processing techniques that have been deployed at various stages in the supply chain. Chapters include the use of modelling techniques to improve quality and productivity in beef cattle production, new decontamination techniques after slaughter, automation of carcass processing, high pressure processing of meat, developments in modified atmosphere packaging and chilling and freezing. There are also chapters on particular products such as restructured meat and fermented meat products.With its detailed and comprehensive coverage of what defines and determines meat quality, Meat processing is a standard reference for all those involved in the meat industry and meat research. Englisch.
Idioma: Inglés
Editorial: Elsevier Science & Technology, Woodhead Publishing, 2002
Serie: Libro 9 de 301 - Woodhead Publishing Series in Food Science, Technology and Nutrition
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- Impresión bajo demanda
Librería: AHA-BUCH GmbH, Einbeck, AlemaniaAHA-BUCH GmbH
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EUR 248,49
Envío por EUR 64,30Se envía de Alemania a Estados Unidos de AmericaCantidad disponible: 2 disponibles
Buch. Condición: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - Meat is both a major food in its own right and a staple ingredient in many food products. With its distinguished editors and an international team of contributors, Meat processing reviews research on what defines and determines meat quality, an…d how it can be maintained or improved during processing.Part one considers the various aspects of meat quality. There are chapters on what determines the quality of raw meat, changing views of the nutritional quality of meat and the factors determining such quality attributes as colour and flavour. Part two discusses how these aspects of quality are measured, beginning with the identification of appropriate quality indicators. It also includes chapters on both sensory analysis and instrumental methods including on-line monitoring and microbiological analysis. Part three reviews the range of processing techniques that have been deployed at various stages in the supply chain. Chapters include the use of modelling techniques to improve quality and productivity in beef cattle production, new decontamination techniques after slaughter, automation of carcass processing, high pressure processing of meat, developments in modified atmosphere packaging and chilling and freezing. There are also chapters on particular products such as restructured meat and fermented meat products.With its detailed and comprehensive coverage of what defines and determines meat quality, Meat processing is a standard reference for all those involved in the meat industry and meat research.
