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|All Authors / Contributors:||
Michael D Ranken
|Description:||x, 212 pages : illustrations ; 24 cm|
|Contents:||Sources and composition of meat; Water binding and meat binding: Principles and applications; Fat-binding: Principles and applications; Colour; Microbiological aspects of meat; Frozen meat and meat products; Cooking; Comminuted meat products; Cured meats; Miscellaneous products.|
|Other Titles:||Meat product technology|