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Processed Meats (FOOD SCIENCE TEXT SERIES)
Pearson, A.M., Gillett, T.A.
€ 324.88
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Description for Processed Meats (FOOD SCIENCE TEXT SERIES)
Hardcover. Reflecting the changes taking place in the meat processing industry, this book provides a comprehensive introduction to the principles and practices involved in processing meat and poultry into consumer products. It covers a range of topics, from the economics of processing to the industry's various trends and developments. Num Pages: 468 pages, biography. BIC Classification: TDCT. Category: (G) General (US: Trade). Dimension: 243 x 163 x 33. Weight in Grams: 850.
Processed Meats, Third Edition reflects the changes taking place in the meat processing industry. This updated edition provides a comprehensive introduction to the principles and practices involved in processing meat and poultry into consumer products. The volume covers a range of topics, from the economics of processing to the industry's recent trends and new developments, including new chapters on spices and low fat processed meat. This current edition includes the composition and nutritive value of raw materials and processed meats, various curing agents, ... Read more
Processed Meats, Third Edition reflects the changes taking place in the meat processing industry. This updated edition provides a comprehensive introduction to the principles and practices involved in processing meat and poultry into consumer products. The volume covers a range of topics, from the economics of processing to the industry's recent trends and new developments, including new chapters on spices and low fat processed meat. This current edition includes the composition and nutritive value of raw materials and processed meats, various curing agents, ... Read more
Product Details
Format
Hardback
Publication date
1996
Publisher
Springer
Condition
New
Number of Pages
448
Place of Publication
Philadelphia, United States
ISBN
9780834213043
SKU
V9780834213043
Shipping Time
Usually ships in 15 to 20 working days
Ref
99-15
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