ISBN: 9789383305797 - principles of meat technology: 2nd revised and expanded edition (18 resultados)

Condición: New. 2nd Revised & Expanded Edition.

Condición: New.

Condición: New.

Hardcover. Condición: New. ISBN:9789383305797.

Hardcover. Condición: As New. Contents Foreword Preface 1 Retrospective and prospective of meat industry in India 2 Structure and composition of muscle including poultry muscle 3 Conversion of muscle to meat 4 Nutritive value of meat 5 Fraudulent substitution of meat 6 Preservation of meat and aquatic foods 7 Ageing of meat 8 Modern processing technologies of meat and meat products 9 Packaging of meat and meat products 10 Formulation and development of meat and sea foods 11 Physico chemical and microbiological quality of meat and aquatic food and food products 12 Basics of sensory evaluation of meat products 13 Nutritive value preservation packaging of egg and egg products 14 Laws governing nationalInternational trade in meat and meat products 15 Organic meat food products 16 Food products of genetically modified animals and marine origin "The book entitled "Principles of Meat Technology" has been designed keeping in mind the recent course curriculum of the Veterinary Council of India All the topics included in VCI syllabus for Meat Science subject have been illustrated and discussed in detail The reference material and current scientific information on the subject will be of interest to the meat processing industry and persons having some stakes in this subject This book is broadly covering fresh meat and aquatic foods their processing preservation packaging standards and biotechnological applications in this specialized fieldLivestock Products Technology is a new subject for veterinary professionals Understanding of this subject particularly products quality handling and processing is not as easy as it seems So the efforts put in the book in form of material scientific facts and language will help in understanding the meat science to the students of veterinary science food science and technology fish technology meat technologists academicians of this field technicians engaged and the processors of animals and fish products" 296 pp. figs, Col. plates, (ilustrador).…

Condición: new.

Condición: New. 2015. 2nd Edition. hardcover. . . . . .

Condición: New.

HRD. Condición: New. New Book. Shipped from UK. Established seller since 2000.

Hardcover. Condición: Brand New. 370 pages. 9.13x6.57x1.11 inches. In Stock.

Condición: New.

Condición: As New. Unread book in perfect condition.

Condición: New. 2015. 2nd Edition. hardcover. . . . . . Books ship from the US and Ireland.

Condición: As New. Unread book in perfect condition.

Gebunden. Condición: New. KlappentextThe 2nd edition of book entitled Principles of Meat Technology has been designed and modified as per the recent requirement of the Veterinary Professionals and is entirely based on recent course-curriculum of Veterinary Coun.

Condición: New. In English.

Buch. Condición: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -The second edition of the book Principles of Meat Technology includes important reference materials and updated scientific information on the subject matter that will be of great use to individuals working in the meat processing industry. This comprehensive resource covers topics such as fresh meat and aquatic foods, processing techniques, preservation methods, packaging standards, and biotechnological applications.The book is designed to provide students of Veterinary Science with the knowledge, skills, and most recent information on the subject. The material, scientific facts, and language are presented in a manner that makes it easy for students of Veterinary Science, Food Science and Technology, Fish Technology, Meat Technology, academicians, technicians, and processors of animal and fish products to understand the principles of meat science. 370 pp. Englisch.…

Buch. Condición: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - The second edition of the book Principles of Meat Technology includes important reference materials and updated scientific information on the subject matter that will be of great use to individuals working in the meat processing industry. This comprehensive resource covers topics such as fresh meat and aquatic foods, processing techniques, preservation methods, packaging standards, and biotechnological applications.The book is designed to provide students of Veterinary Science with the knowledge, skills, and most recent information on the subject. The material, scientific facts, and language are presented in a manner that makes it easy for students of Veterinary Science, Food Science and Technology, Fish Technology, Meat Technology, academicians, technicians, and processors of animal and fish products to understand the principles of meat science.…