Mohlo by sa vám tiež páčiť

Viac informácií o knihe Handbook of Meat Processing

• Parametre knihy
• Anotácia kniha
• Obľúbené z iného súdka

Nákupom získate 953 bodov

Anotácia knihy

The Handbook of Meat Processing comprehensively presents the current status of the manufacturing of the most important meat products. Part one, Technologies, begins with discussions on meat chemistry, biochemistry and quality and then provides background information on main technologies involved in the processing of meat, such as freezing, cooking, smoking, fermentation, emulsification, drying and curing. Part two, Products, is focused on the description of the manufacture of the most important products, including cooked and dry-cured hams, cooked and fermented sausages, bacon, canned meat, paté, restructured meats and functional meat products. Part three, Controls, offers current approaches for the control of the quality and safety of manufactured meat products.

Parametre knihy

Zaradenie knihy Books in English Technology, engineering, agriculture Industrial chemistry & manufacturing technologies Industrial chemistry

• Celý názov: Handbook of Meat Processing
• Autor: Fidel Toldrá
• Jazyk: Angličtina
• Väzba: Pevná
• Počet strán: 582
• EAN: 9780813821825
• ISBN: 0813821827
• ID: 01398796
• Nakladateľ: Iowa State University Press
• Hmotnosť: 1404 g
• Rozmery: 248 × 193 × 41 mm
• Dátum vydania: 19. March 2010

Obľúbené z iného súdka

---

---

---