Meat Products Handbook Practical Science and Technology
Afbeeldingen
Sla de afbeeldingen overArtikel vergelijken
Auteur:
G Feiner
Gerhard Feiner
- Engels
- Hardcover
- 9781845690502
- 29 september 2006
- 672 pagina's
Samenvatting
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 first part of the book reviews meat composition and its effect on quality together with the role of additives. There are chapters on fat, protein and other components in meat, changes in meat pre- and post-slaughter, and additives such as phosphates, salts, hydrocolloids, proteins, carbohydrates and fillers. Part two reviews raw materials, additives, manufacturing processes and representative recipes from around the world for a range of particular meat products. It includes chapters on cooked ham and bacon, cooked, fresh and raw fermented sausages, raw fermented and non-fermented salami, cured air-dried products, burgers and patties, brawn and meat jelly, canned and marinated meat. The final part of the book discusses quality and safety issues, particularly meat microbiology.
Meat products handbook is a standard reference for R&D, quality and production managers in meat processing.
The first part of the book reviews meat composition and its effect on quality together with the role of additives. There are chapters on fat, protein and other components in meat, changes in meat pre- and post-slaughter, and additives such as phosphates, salts, hydrocolloids, proteins, carbohydrates and fillers. Part two reviews raw materials, additives, manufacturing processes and representative recipes from around the world for a range of particular meat products. It includes chapters on cooked ham and bacon, cooked, fresh and raw fermented sausages, raw fermented and non-fermented salami, cured air-dried products, burgers and patties, brawn and meat jelly, canned and marinated meat. The final part of the book discusses quality and safety issues, particularly meat microbiology.
Meat products handbook is a standard reference for R&D, quality and production managers in meat processing.
- A one volume reference on processed meat products
- Combines detailed practical knowledge of processing and ingredients with scientific understanding
- A standard reference for research & development, quality and production managers in the meat industry
Productspecificaties
Wij vonden geen specificaties voor jouw zoekopdracht '{SEARCH}'.
Inhoud
- Taal
- en
- Bindwijze
- Hardcover
- Oorspronkelijke releasedatum
- 29 september 2006
- Aantal pagina's
- 672
- Illustraties
- Nee
Betrokkenen
- Hoofdauteur
- G Feiner
- Tweede Auteur
- Gerhard Feiner
- Hoofduitgeverij
- Woodhead Publishing Ltd
Overige kenmerken
- Extra groot lettertype
- Nee
- Product breedte
- 156 mm
- Product lengte
- 234 mm
- Studieboek
- Ja
- Verpakking breedte
- 155 mm
- Verpakking hoogte
- 234 mm
- Verpakking lengte
- 234 mm
- Verpakkingsgewicht
- 1260 g
EAN
- EAN
- 9781845690502
Je vindt dit artikel in
- Taal
- Engels
- Beschikbaarheid
- Leverbaar
- Boek, ebook of luisterboek?
- Boek
- Studieboek of algemeen
- Algemene boeken
Kies gewenste uitvoering
Kies je bindwijze
(2)
Prijsinformatie en bestellen
De prijs van dit product is 244 euro en 99 cent.
3 - 4 weken
Verkoop door bol
- Prijs inclusief verzendkosten, verstuurd door bol
- Ophalen bij een bol afhaalpunt mogelijk
- 30 dagen bedenktijd en gratis retourneren
- Dag en nacht klantenservice
Rapporteer dit artikel
Je wilt melding doen van illegale inhoud over dit artikel:
- Ik wil melding doen als klant
- Ik wil melding doen als autoriteit of trusted flagger
- Ik wil melding doen als partner
- Ik wil melding doen als merkhouder
Geen klant, autoriteit, trusted flagger, merkhouder of partner? Gebruik dan onderstaande link om melding te doen.