000			01474nam a22003497a 4500
001			12244
005			20241109221834.0
008			191219s2012 xx ||||| |||||||||||eng d
020			_a9781439836835
040			_aLIB.UNETI _bvie _cLIB.UNETI _eAACR2
041	0		_aeng
082			_a664.92 _bH19134O
100	1		_aHui, Y. H.
245	1	0	_aHandbook of meat and meat processing / _cY.H.Hui ... [et al.]
250			_aSecond edition
260			_bCRC Press, _c2012
300			_a979 tr.
520	3		_aFeaturing 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
653			_aMeat
653			_aMeat industry and trade
653			_aProcessing
690			_a11
691			_a30
691			_a71
700	0		_aJ.l.Aathus
700	0		_aL.Cocolin
700	0		_aL.M.Nollet
700	0		_aM.W.Schilling
700	0		_aP.Stanfield
700	0		_aR.W.Purchas
942			_cSNV
999			_c328 _d328