| 書目名稱 | Processed Meats | | 編輯 | A. M. Pearson,F. W. Tauber | | 視頻video | http://file.papertrans.cn/760/759026/759026.mp4 | | 圖書封面 |  | | 描述 | This book has been updated and expanded to give more complete coverage than the earlier edition. Like the earlier edition, it emphasizes basic scientific principles in- volved in production of processed meat and poultry products. In addi- tion, many product formulations and processing procedures that have been tested under commercial conditions are included. Intended as a university text for advanced undergraduate and grad- uate students enrolled in the meat processing course, it is hoped that this book will also prove useful as a reference book to industry and government scientists and researchers engaged in or associated with meat and poultry processing. A. M. Pearson F. W. Taubert tDeceased 1 Introduction to Meat Processing Meat processing as discussed in this text includes all processes uti- lized in altering fresh meat except for simple grinding, cutting, and mixing. In the broadest sense, this includes curing, smoking, canning, cooking, freezing, dehydration, production of intermediate-moisture products, and the use of certain additives such as chemicals and en- zymes. However, the definition excludes cutting, grinding, and pack- aging of fresh meats in retail stores and in h | | 出版日期 | Book 1984Latest edition | | 關(guān)鍵詞 | additives; lactose; nutrition; processing; soy | | 版次 | 2 | | doi | https://doi.org/10.1007/978-94-010-9692-8 | | isbn_ebook | 978-94-010-9692-8 | | copyright | Springer Science+Business Media Dordrecht 1984 |
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