| 書目名稱 | Processed Meats | | 編輯 | A. M. Pearson,T. A. Gillett | | 視頻video | http://file.papertrans.cn/760/759027/759027.mp4 | | 圖書封面 |  | | 描述 | .Processed Meats, Third Edition. reflects the changestaking place in the meat processing industry. This updated editionprovides acomprehensive introduction to the principles and practicesinvolvedin processing meat and poultry into consumer products.Thevolumecovers a range of topics, from the economics of processing totheindustry‘s recent trends and new developments, including newchapterson spices and low fat processed meat.This current editionincludesthe composition and nutritive value of raw materials andprocessedmeats, various curing agents, methods of curing, smoking,andindustry adaptations influenced by consumer demands forconvenienceand healthy products.While the majority of this workaddressesvarious meat products, such as sausages, canned meat,sectioned andformed meats, cured and smoked products, andrestructured meatproducts, the volume also discusses operations andformulations..Processed Meats, Third Edition. is a unique andvaluable text forundergraduate students.In addition, professionalsin the meat andpoultry industries will benefit from the currentinformation found inthis new, single-source guide. | | 出版日期 | Book 1996Latest edition | | 關(guān)鍵詞 | CON_9042 | | 版次 | 3 | | doi | https://doi.org/10.1007/978-1-4615-7685-3 | | isbn_softcover | 978-1-4615-7687-7 | | isbn_ebook | 978-1-4615-7685-3 | | copyright | Springer-Verlag US 1996 |
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