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Meat And Meat Products (Cód: 6325147)

A. Varnam; J.M. Sutherland

SPRINGER VERLAG POD

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Descrição

Meat and Meat Products integrates the fundamental disciplines of food science, such as chemistry and microbiology, with processing technology and product - related aspects such as criteria for acceptability. The
book provides thoroughly integrated and up-to-date coverage of this important food group and by careful use of learning objectives, tables, figures, boxes and exercises, guides the professional and student alike through its
user friendly and clear format. The book includes details of conversion of muscle into meat, uncooked, comminuted and re-formed meat products, cured and cooked meats and meat products, fermented meats and frozen and
dried meats and meat products. The study of meat and meat products is a major part of most food science and technology courses, and is therefore invaluable to undergraduate students studying these disciplines and to those
taking more specialized MSc or other postgraduate courses. As the book provides thorough coverage of all industrial aspects, including control points (HACCP), it is also of great use to food industry employees involved
in product development, production management and quality assurance, especially those studying for professional qualifications. Academics involved in teaching elements of this subject and personnel involved in a regulatory
capacity should also find this book ideal for their use.

Características

Produto sob encomenda Sim
Marca SPRINGER VERLAG POD
Cód. Barras 9780412495601
Altura 23.40 cm
I.S.B.N. 9780412495601
Profundidade 2.29 cm
Referência 9780412495601
Ano da edição 1995
Idioma Inglês
Número de Páginas 444
Peso 0.45 Kg
Largura 15.60 cm
AutorA. Varnam; J.M. Sutherland

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