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Handbook of meat and meat processing /
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,...
| Clasificación: | Libro Electrónico |
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| Otros Autores: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Boca Raton, FL :
CRC Press,
Ã2012.
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| Edición: | 2nd ed. |
| Temas: | |
| Acceso en línea: | Texto completo |
| Sumario: | 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. |
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| Notas: | Revised edition of: Meat science and applications / edited by Y.H. Hui [and others]. 2001. |
| Descripción Física: | 1 online resource (xviii, 957 pages) : illustrations |
| Bibliografía: | Includes bibliographical references. |
| ISBN: | 9781439836842 1439836841 1439836833 9781439836835 9781280121968 1280121963 9781466522176 1466522178 |