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Handbook of meat and meat processing / Y.H.Hui ... [et al.]

By: Contributor(s): Material type: TextTextLanguage: English Publication details: CRC Press, 2012Edition: Second editionDescription: 979 trISBN:
  • 9781439836835
Subject(s): Theme: Callnumber:
  • 664.92 H19134O
Abstract: Featuring twenty new chapters reflecting current interest and updating safety and quality standards and regulations, this second edition of an industry reference covers state of the art science, technology, and applications of meat products, by-products, and meat processing as well as worker safety, waste management, slaughtering, carcass evaluation, meat safety, and animal handling issues, both national and international. New topics include beef and raw meat preservation, Jewish and Muslim slaughter and preservation rules, the use of non-meat ingredients, and newly popular processing methods such as emulsion, deboning, marination, and breading
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Item type Current library Call number Copy number Status Date due Barcode
Sách ngoại văn Thư viện Uneti - Địa điểm Lĩnh Nam P. Đọc mở Lĩnh Nam 664.92 H19134O (Browse shelf(Opens below)) 1 Available 000034854

Featuring twenty new chapters reflecting current interest and updating safety and quality standards and regulations, this second edition of an industry reference covers state of the art science, technology, and applications of meat products, by-products, and meat processing as well as worker safety, waste management, slaughtering, carcass evaluation, meat safety, and animal handling issues, both national and international. New topics include beef and raw meat preservation, Jewish and Muslim slaughter and preservation rules, the use of non-meat ingredients, and newly popular processing methods such as emulsion, deboning, marination, and breading

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