Handbook of meat and meat processing / editor, Y.H. Hui.
"Preface The consumption of red meat and meat products has a long history in most cultures. Meat is a source of nutrients, as well as a sign of wealth in some countries. Various techniques have been developed in different parts of the world over the centuries to preserve meat for extended shelf...
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| TeilnehmendeR: | |
| Year of Publication: | 2012 |
| Edition: | 2nd ed. |
| Language: | English |
| Online Access: | |
| Physical Description: | xviii, 957 p. :; ill. |
| Notes: | Rev. ed. of: Meat science and applications / edited by Y.H. Hui ... [et al.]. 2001. |
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Table of Contents:
- pt. 1. Meat industries
- pt. 2. Meat science
- pt. 3. Quality and other attributes
- pt. 4. Primary processing
- pt. 5. Secondary processing : principles and applications
- pt. 6. Secondary processing : products manufacturing
- pt. 7. Meat safety and workers safety.