Handbook of Meat and Meat Processing Hui Y. H.
Handbook of Meat and Meat Processing Hui Y. H. Retitled to reflect expansion of coverage from the first edition, Handbook of Meat and Meat Processing, Second Edition, contains a complete update of…
Specifikacia Handbook of Meat and Meat Processing Hui Y. H.
Handbook of Meat and Meat Processing Hui Y. H.
Retitled to reflect expansion of coverage from the first edition, Handbook of Meat and Meat Processing, Second Edition, contains a complete update of materials and nearly twice the number of chapters. Divided into seven parts, the book covers the entire range of issues related to meat and meat processing, from nutrients to techniques for preservation and extending shelf life.Topics discussed include:An overview of the meat-processing industryThe basic science of meat, with chapters on muscle biology, meat consumption, and chemistryMeat attributes and characteristics, including color, flavor, quality assessment, analysis, texture, and control of microbial contaminationThe primary processing of meat, including slaughter, carcass evaluation, and kosher laws Principles and applications in the secondary
Handbook of Food Processing
Art and Cosmotechnics Hui Yuk
Handbook of Religion and Health