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Sausage manufacture : principles and practice /
Sausage manufacture: Principles and practice provides a concise and authoritative guide to manufacturing high-quality products for the consumer. It begins by considering issues of definition and the market trends. The book then discusses product formulation, key stages in production, good practice i...
| Clasificación: | Libro Electrónico |
|---|---|
| Autor principal: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Boca Raton : Cambridge, England :
CRC Press ; Woodhead,
2003.
|
| Colección: | Woodhead Publishing in food science and technology.
|
| Temas: | |
| Acceso en línea: | Texto completo |
MARC
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| 020 | |a 9781855737167 |q (electronic bk.) | ||
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| 020 | |a 9780203498682 |q (electronic bk.) | ||
| 020 | |a 1855737159 |q (electronic bk.) | ||
| 020 | |a 9781855737150 |q (electronic bk.) | ||
| 020 | |z 1280373296 | ||
| 020 | |z 9781280373299 | ||
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| 072 | 7 | |a TEC |x 012000 |2 bisacsh | |
| 072 | 7 | |a TDCT |2 bicssc | |
| 082 | 0 | 4 | |a 664.9 |2 22 |
| 100 | 1 | |a Essien, Effiong. | |
| 245 | 1 | 0 | |a Sausage manufacture : |b principles and practice / |c Effiong Essien. |
| 260 | |a Boca Raton : |b CRC Press ; |a Cambridge, England : |b Woodhead, |c 2003. | ||
| 300 | |a 1 online resource (viii, 89 pages) : |b illustrations | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 490 | 1 | |a Woodhead Publishing in food science and technology | |
| 504 | |a Includes bibliographical references (pages 83-84) and index. | ||
| 588 | 0 | |a Print version record. | |
| 505 | 0 | |a Preliminaries; Contents; About the author; About the book; Introduction; 1 Definition of sausages; 2 Sausage market trends; 3 Product formulation; 4 Production stages; 5 Sausage quality and safety management; 6 Novel products; Appendix 1: List of permitted food additives with their serial numbers (EC numbers; Appendix 2 Supplier information and evaluation form; Appendix 3 Delivery inspection record for meat; Appendix 4 Delivery inspection record for dry goods; Appendix 5 Delivery inspection record for packaging; Appendix 6 HACCP process flow diagram cooked sausages. | |
| 520 | |a Sausage manufacture: Principles and practice provides a concise and authoritative guide to manufacturing high-quality products for the consumer. It begins by considering issues of definition and the market trends. The book then discusses product formulation, key stages in production, good practice in safety and quality assurance, new product development and novel products. | ||
| 650 | 0 | |a Sausages. | |
| 650 | 6 | |a Saucisses. |0 (CaQQLa)201-0075168 | |
| 650 | 7 | |a TECHNOLOGY & ENGINEERING |x Food Science. |2 bisacsh | |
| 650 | 7 | |a Sausages |2 fast |0 (OCoLC)fst01105921 | |
| 776 | 0 | 8 | |i Print version: |a Essien, Effiong. |t Sausage manufacture. |d Boca Raton : CRC Press ; Cambridge, England : Woodhead, 2003 |z 1855737159 |w (OCoLC)52695117 |
| 830 | 0 | |a Woodhead Publishing in food science and technology. | |
| 856 | 4 | 0 | |u https://sciencedirect.uam.elogim.com/science/book/9781855737150 |z Texto completo |