Handbook of meat processing:
Gespeichert in:
| Format: | Elektronisch E-Book |
|---|---|
| Sprache: | English |
| Veröffentlicht: |
Ames, Iowa
Wiley-Blackwell
©2010
|
| Schlagworte: | |
| Online-Zugang: | FRO01 UBG01 Volltext |
| Beschreibung: | Includes bibliographical references and index This handbook comprehensively presents the current status of the manufacturing of the most important meat products. Editor and renowned meat expert Fidel Toldrá heads an international collection of meat scientists who have contributed to this essential reference book. Coverage is divided into three parts. Part one, Technologies, begins with discussions on meat chemistry, biochemistry and quality and then provides background information on main technologies involved in the processing of meat, such as freezing, cooking, smoking, fermentation, emulsification, drying and curing. Also included are k |
| Beschreibung: | 1 Online-Ressource (566 pages) |
| ISBN: | 9780813820965 0813820960 9780813820897 0813820898 |
Internformat
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| 500 | |a Includes bibliographical references and index | ||
| 500 | |a This handbook comprehensively presents the current status of the manufacturing of the most important meat products. Editor and renowned meat expert Fidel Toldrá heads an international collection of meat scientists who have contributed to this essential reference book. Coverage is divided into three parts. Part one, Technologies, begins with discussions on meat chemistry, biochemistry and quality and then provides background information on main technologies involved in the processing of meat, such as freezing, cooking, smoking, fermentation, emulsification, drying and curing. Also included are k | ||
| 650 | 7 | |a Handbooks and manuals |2 fast | |
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| 650 | 7 | |a Meat |2 fast | |
| 650 | 7 | |a Meat industry and trade |2 fast | |
| 650 | 4 | |a Ingenieurwissenschaften | |
| 650 | 4 | |a Meat / Handbooks, manuals, etc | |
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Datensatz im Suchindex
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| dewey-full | 664/.9 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 664 - Food technology |
| dewey-raw | 664/.9 |
| dewey-search | 664/.9 |
| dewey-sort | 3664 19 |
| dewey-tens | 660 - Chemical engineering |
| discipline | Chemie / Pharmazie Agrar-/Forst-/Ernährungs-/Haushaltswissenschaft / Gartenbau |
| format | Electronic eBook |
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| illustrated | Not Illustrated |
| indexdate | 2024-07-10T07:24:40Z |
| institution | BVB |
| isbn | 9780813820965 0813820960 9780813820897 0813820898 |
| language | English |
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| publisher | Wiley-Blackwell |
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| spelling | Handbook of meat processing Fidel Toldrá, editor Ames, Iowa Wiley-Blackwell ©2010 1 Online-Ressource (566 pages) txt rdacontent c rdamedia cr rdacarrier Includes bibliographical references and index This handbook comprehensively presents the current status of the manufacturing of the most important meat products. Editor and renowned meat expert Fidel Toldrá heads an international collection of meat scientists who have contributed to this essential reference book. Coverage is divided into three parts. Part one, Technologies, begins with discussions on meat chemistry, biochemistry and quality and then provides background information on main technologies involved in the processing of meat, such as freezing, cooking, smoking, fermentation, emulsification, drying and curing. Also included are k Handbooks and manuals fast Engineering Chemical engineering TECHNOLOGY & ENGINEERING / Food Science bisacsh Meat fast Meat industry and trade fast Ingenieurwissenschaften Meat / Handbooks, manuals, etc Meat industry and trade / Handbooks, manuals, etc Fleischverarbeitung (DE-588)4017497-9 gnd rswk-swf Fleischverarbeitung (DE-588)4017497-9 s 1\p DE-604 Toldrá, Fidel Sonstige oth Erscheint auch als Druck-Ausgabe, Hardcover 0-8138-2182-7 Erscheint auch als Druck-Ausgabe, Hardcover 978-0-8138-2182-5 https://onlinelibrary.wiley.com/doi/book/10.1002/9780813820897 Verlag URL des Erstveröffentlichers Volltext 1\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk |
| spellingShingle | Handbook of meat processing Handbooks and manuals fast Engineering Chemical engineering TECHNOLOGY & ENGINEERING / Food Science bisacsh Meat fast Meat industry and trade fast Ingenieurwissenschaften Meat / Handbooks, manuals, etc Meat industry and trade / Handbooks, manuals, etc Fleischverarbeitung (DE-588)4017497-9 gnd |
| subject_GND | (DE-588)4017497-9 |
| title | Handbook of meat processing |
| title_auth | Handbook of meat processing |
| title_exact_search | Handbook of meat processing |
| title_full | Handbook of meat processing Fidel Toldrá, editor |
| title_fullStr | Handbook of meat processing Fidel Toldrá, editor |
| title_full_unstemmed | Handbook of meat processing Fidel Toldrá, editor |
| title_short | Handbook of meat processing |
| title_sort | handbook of meat processing |
| topic | Handbooks and manuals fast Engineering Chemical engineering TECHNOLOGY & ENGINEERING / Food Science bisacsh Meat fast Meat industry and trade fast Ingenieurwissenschaften Meat / Handbooks, manuals, etc Meat industry and trade / Handbooks, manuals, etc Fleischverarbeitung (DE-588)4017497-9 gnd |
| topic_facet | Handbooks and manuals Engineering Chemical engineering TECHNOLOGY & ENGINEERING / Food Science Meat Meat industry and trade Ingenieurwissenschaften Meat / Handbooks, manuals, etc Meat industry and trade / Handbooks, manuals, etc Fleischverarbeitung |
| url | https://onlinelibrary.wiley.com/doi/book/10.1002/9780813820897 |
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