Meat products handbook: Practical science and technology

G. Feiner, quot;Meat products handbook: Practical science and technologyquot;
CRC | 2006 | ISBN: 0849380103, 1845690508 | 648 pages | File type: PDF | 11,2 mb
There has long been a need for a comprehensive one-volume reference on the main types of processed meat products and their methods of manufacture. Based on over twenty years' experience in the industry, Meat Products Handbook is designed to meet that need. It combines a detailed practical knowledge of processing and ingredients with the scientific underpinning to understand the effect of particular process steps and ingredients on product safety and quality. The author sets the stage with a review of meat composition and its effect on quality together with the role of additives. It goes on to discuss raw materials, additives, manufacturing processes, and representative recipes for a range of particular meat products.

[Fast Download] Meat products handbook: Practical science and technology

Ebooks related to "Meat products handbook: Practical science and technology" :
Brew: The Foolproof Guide to Making World-Class Beer at Home
Fast and Easy Five-Ingredient Recipes: A Cookbook for Busy People
Some Like It Hot: Spicy Favorites From The World's Hot Zones
Cake Magic!: Mix & Match Your Way to 100 Amazing Combinations
Bake to Impress
Very Fond of Food: A Year in Recipes
Eat More of What You Love: Over 200 Brand-New Recipes Low in Sugar, Fat, and Calories
Good Housekeeping Low Carb!: 90 Easy & Satisfying Recipes
Arabian Gulf Food Recipes
Mastering the Art of Vegan Cooking: Over 200 Delicious Recipes and Tips to Save You Money and Stock
Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.