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Könyv Handbook of Meat Processing Fidel Toldrá

Handbook of Meat Processing

Szerző: Fidel Toldrá
Nyelv: Angol
Kötés: Kemény kötésű
Kiadó: Iowa State University Press
Elérhetőség: Beszállítói készleten
Küldés 14-20 napon belül
109 400 Ft
The Handbook of Meat Processing comprehensively presents the current status of the manufacturing of...

Információk a könyvről

Szerző
Fidel Toldrá
Nyelv
Angol
Kötés
Könyv - Kemény kötésű
Kiadva
2010
oldal
582
EAN
9780813821825
ISBN
0813821827
Enbook ID
01398796
Kiadó
Iowa State University Press
Súly
1404
Méretek
193 x 248 x 41

Teljes leírás

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.

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