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Meat products handbook : practical science and technology /
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 knowl...
| Clasificación: | Libro Electrónico |
|---|---|
| Autor principal: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Cambridge :
Woodhead Publishing,
2006.
|
| Colección: | Woodhead Publishing in food science, technology, and nutrition.
|
| Temas: | |
| Acceso en línea: | Texto completo |
MARC
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| 100 | 1 | |a Feiner, Gerhard. | |
| 245 | 1 | 0 | |a Meat products handbook : |b practical science and technology / |c Gerhard Feiner. |
| 260 | |a Cambridge : |b Woodhead Publishing, |c 2006. | ||
| 300 | |a 1 online resource (xxii, 648 pages) : |b illustrations | ||
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| 490 | 1 | |a Woodhead Publishing in food science, technology and nutrition | |
| 504 | |a Includes bibliographical references and index. | ||
| 505 | 0 | |a pt. 1. Meat composition and additives -- pt. 2. Technologies for particular meat products -- pt. 3. Quality and safety issues. | |
| 520 | |a 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. A one volume reference on processed meat productsCombines detailed practical knowledge of processing and ingredients with scientific understandingA standard reference for research & development, quality and production managers in the meat industry. | ||
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| 776 | 0 | 8 | |i Print version: |a Feiner, Gerhard. |t Meat products handbook. |d Cambridge : Woodhead Pub., 2006 |z 9781845690502 |z 1845690508 |w (OCoLC)76797590 |
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