Handbook of Meat Product Technology
Seiten
2017
|
2nd Revised edition
Wiley-Blackwell (an imprint of John Wiley & Sons Ltd) (Verlag)
9781405177054 (ISBN)
Wiley-Blackwell (an imprint of John Wiley & Sons Ltd) (Verlag)
9781405177054 (ISBN)
* Fully revised an updated second edition * Highly practical - clear descriptions of the science behind meat technology * Authoritative and reliable - author with wide technical and research experience * Comprehensive - including coverage of BSE and other health & hygiene issues .
This highly practical book is written as a day-to-day handbook for meat technologists, managers and all those concerned with making meat products. It will also be of value to students, research workers and others who need to know the methods used in commercial meat product manufacturing and the scientific principles behind them. Clear descriptions of the underlying science are given, together with basic recipes and manufacturing processes for the complete range of commercial meat products. Issues of health and hygiene, food spoilage, food safety and legal requirements, are covered. Now in a fully revised an updated second edition, this is an essential handbook both for experienced professionals and relative newcomers to the manufacturing industry, and a handy reference for anyone who may need to brush up on a particular topic.
This highly practical book is written as a day-to-day handbook for meat technologists, managers and all those concerned with making meat products. It will also be of value to students, research workers and others who need to know the methods used in commercial meat product manufacturing and the scientific principles behind them. Clear descriptions of the underlying science are given, together with basic recipes and manufacturing processes for the complete range of commercial meat products. Issues of health and hygiene, food spoilage, food safety and legal requirements, are covered. Now in a fully revised an updated second edition, this is an essential handbook both for experienced professionals and relative newcomers to the manufacturing industry, and a handy reference for anyone who may need to brush up on a particular topic.
Dr Peter Sheard, Lecturer in Food Animal Science at the University of Bristol, UK
Part one: Principles. . 1. Manufacturing meat. 2. Processing principles. 3. Curing. 4. Colour and flavour. 5. Microbiology. 6. Chilling and freezing. 7. Cooking. . Part two: Applications. 8. Comminuted meat products. 9. Cured meats. 10. Dry cured meats. 11. Ready meals. 12. Miscellaneous meat products. 13. Controls - manufacturing, commercial and legal. References and bibliography. Index
| Erscheint lt. Verlag | 2.7.2017 |
|---|---|
| Verlagsort | Chicester |
| Sprache | englisch |
| Themenwelt | Technik ► Lebensmitteltechnologie |
| ISBN-13 | 9781405177054 / 9781405177054 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
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