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Handbook of meat product technology

Author: Michael D Ranken
Publisher: Oxford [England] ; Malden, MA, USA : Blackwell Science, 2000.
Edition/Format:   Print book : EnglishView all editions and formats
Database:WorldCat
Summary:

This practical book is written for meat technologists involved with the manufacture of meat products. Descriptions of the science underlying meat technology enable readers to understand the relative  Read more...

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Document Type: Book
All Authors / Contributors: Michael D Ranken
ISBN: 0632053771 9780632053773
OCLC Number: 42892292
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
Responsibility: M.D. Ranken.

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