Handbook of meat processing:
Gespeichert in:
Bibliographische Detailangaben
Format: Elektronisch E-Book
Sprache:English
Veröffentlicht: Ames, Iowa Wiley-Blackwell ©2010
Schlagworte:
Online-Zugang:FRO01
UBG01
URL des Erstveröffentlichers
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

Es ist kein Print-Exemplar vorhanden.

Fernleihe Bestellen Achtung: Nicht im THWS-Bestand! Volltext öffnen