Handbook Of Meat Processing
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Language: en
Pages: 582
Pages: 582
Type: BOOK - Published: 2010-04-20 - Publisher: John Wiley & Sons
This handbook comprehensively presents the current status of the manufacturing of the most important meat products. Editor and renowned meat expert Fidel Toldr�
Language: en
Pages: 1003
Pages: 1003
Type: BOOK - Published: 2012-01-11 - Publisher: CRC Press
Retitled to reflect expansion of coverage from the first edition, Handbook of Meat and Meat Processing, Second Edition, contains a complete update of materials
Language: en
Pages: 671
Pages: 671
Type: BOOK - Published: 2006-09-29 - Publisher: Elsevier
There has long been a need for a comprehensive one-volume reference on the main types of processed meat products and their methods of manufacture. Based on over
Language: en
Pages: 739
Pages: 739
Type: BOOK - Published: 2008-02-28 - Publisher: John Wiley & Sons
The Handbook of Meat, Poultry and Seafood Quality commences with a discussion of basic scientific factors responsible for the quality of fresh, frozen and proce
Language: en
Pages: 328
Pages: 328
Type: BOOK - Published: 2012-12-06 - Publisher: Springer Science & Business Media
This book is written primarily for the family to help solve the meat problem and to augment the food supply. Producing and preserving meats for family meals are
