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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...
| Cote: | Libro Electrónico |
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| Auteur principal: | |
| Format: | Électronique eBook |
| Langue: | Inglés |
| Publié: |
Boca Raton : Cambridge, England :
CRC Press ; Woodhead,
2003.
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| Collection: | Woodhead Publishing in food science and technology.
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| Sujets: | |
| Accès en ligne: | Texto completo |
Table des matières:
- 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.