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Salami: Practical Science and Processing Technology
Gerhard Feiner
€ 83.31
FREE Delivery in Ireland
Description for Salami: Practical Science and Processing Technology
Paperback. Num Pages: 230 pages, black & white illustrations. BIC Classification: TDCT. Category: (P) Professional & Vocational. Dimension: 154 x 229 x 15. Weight in Grams: 382.
Salami: Practical Science and Processing Technology is a one-of-a-kind reference that covers all types of salami products from around the world, including all aspects of salami, such as microbiology, food safety, and research development trends. It provides the latest scientific findings and developments used to describe the production and manufacturing processes that lead to products that are produced efficiently and safe to eat. The book is a comprehensive resource that combines a scientific and hands-on approach that is useful not only to those in the industry, but also students of meat science. The purpose of the book ... Read more
Salami: Practical Science and Processing Technology is a one-of-a-kind reference that covers all types of salami products from around the world, including all aspects of salami, such as microbiology, food safety, and research development trends. It provides the latest scientific findings and developments used to describe the production and manufacturing processes that lead to products that are produced efficiently and safe to eat. The book is a comprehensive resource that combines a scientific and hands-on approach that is useful not only to those in the industry, but also students of meat science. The purpose of the book ... Read more
Product Details
Publisher
Elsevier Science Publishing Co Inc
Format
Paperback
Publication date
2016
Condition
New
Number of Pages
230
Place of Publication
San Diego, United States
ISBN
9780128095980
SKU
V9780128095980
Shipping Time
Usually ships in 4 to 8 working days
Ref
99-1
About Gerhard Feiner
Gerhard Feiner has many years of experience in the industry. He started out with a Butcher apprenticeship and then obtained his Master Butcher degree in Austria. He then went on to be a Production Manager and Factory Manager in Austria, New Zealand and China. Dr. Feiner completed a post-graduate study of meat processing technology and business in Kulmbach, Germany. He ... Read more
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