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Meat products handbook : practical science and technology

Author: Gerhard Feiner
Publisher: Cambridge : Woodhead Publishing ; Boca Raton : CRC Press, 2006.
Series: Woodhead Publishing in food science, technology, and nutrition.
Edition/Format:   Print book : EnglishView all editions and formats
Summary:
Provides coverage of meat science, meat microbiology and meat product technology. This work emphasises not only on scientific knowledge, but also on putting scientific knowledge into daily practice, providing meat science professionals with the information they need to understand meat science and produce safe products in a cost-effective manner.
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Additional Physical Format: Meat products handbook
(OCoLC)123979191
(OCoLC)85866928
Material Type: Internet resource
Document Type: Book, Internet Resource
All Authors / Contributors: Gerhard Feiner
ISBN: 9781845690502 1845690508 9781845691721 1845691725 9780849380105 0849380103 9781628703870 1628703873
OCLC Number: 76797590
Description: xxii, 648 pages : illustrations ; 25 cm.
Contents:
Series Title: Woodhead Publishing in food science, technology, and nutrition.
Responsibility: Gerhard Feiner.

Abstract:

Combines a practical knowledge of processing and ingredients with the scientific underpinning to understand the effect of particular process steps and ingredients on meat product safety and quality.  Read more...

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" a well researched book, packed with useful information that will be of value to professionals, academics, and students." Read and Digest " an astonishingly full set of practical knowledge on Read more...

 
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