9783843370448 - enrobing of meat and meat products: value addition, methods and quality control of enrobed meat and meat products de shivamurthaiah, chidanandaiah; chandra keshri, ramesh (9 resultados)
Idioma: Inglés
Editorial: VDM Verlag Dr. Mueller Aktiengesellschaft & Co. KG, 2010
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Condición: New. pp. 76.
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Paperback. Condición: Like New. LIKE NEW. SHIPS FROM MULTIPLE LOCATIONS. book.
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Librería: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, AlemaniaBuchWeltWeit Ludwig Meier e.K.
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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 item…s 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.
Idioma: Inglés
Editorial: VDM Verlag Dr. Mueller Aktiengesellschaft & Co. KG, 2010
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Librería: Majestic Books, Hounslow, Reino UnidoMajestic Books
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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.
Idioma: Inglés
Editorial: VDM Verlag Dr. Mueller Aktiengesellschaft & Co. KG, 2010
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Librería: Biblios, frankfurt am main, HESSE, AlemaniaBiblios
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Condición: New. PRINT ON DEMAND pp. 76.
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Librería: moluna, Greven, Alemaniamoluna
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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). D…R. RAMESH CHANDRA KESHRI,PhD, P.
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Librería: buchversandmimpf2000, Emtmannsberg, BAYE, Alemaniabuchversandmimpf2000
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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 th…at 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.
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Librería: AHA-BUCH GmbH, Einbeck, AlemaniaAHA-BUCH GmbH
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EUR 49,59
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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 tha…t 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.
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Librería: preigu, Osnabrück, Alemaniapreigu
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EUR 43,35
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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: BoD - Books on D…emand, In de Tarpen 42, 22848 Norderstedt, info[at]bod[dot]de | Anbieter: preigu Print on Demand.
