Author: Serhat Ertan
Publisher: ERP Destekli Bütçe Danışmanlığı A.Ş.
ISBN:
Category : Business & Economics
Languages : en
Pages : 218
Book Description
This book is the largest referral for Turkish companies.
74 Company Book - MEAT AND MEAT PRODUCTS
Author: Serhat Ertan
Publisher: ERP Destekli Bütçe Danışmanlığı A.Ş.
ISBN:
Category : Business & Economics
Languages : en
Pages : 218
Book Description
This book is the largest referral for Turkish companies.
Publisher: ERP Destekli Bütçe Danışmanlığı A.Ş.
ISBN:
Category : Business & Economics
Languages : en
Pages : 218
Book Description
This book is the largest referral for Turkish companies.
Meat and Meat Products: Technology, Chemistry and Microbiology
Author: A. Varnam
Publisher: Springer Science & Business Media
ISBN: 9780412495601
Category : Business & Economics
Languages : en
Pages : 448
Book Description
Provides integrated and up-to-date coverage of this important food group
Publisher: Springer Science & Business Media
ISBN: 9780412495601
Category : Business & Economics
Languages : en
Pages : 448
Book Description
Provides integrated and up-to-date coverage of this important food group
The Science of Meat and Meat Products
Author: American Meat Institute Foundation
Publisher:
ISBN:
Category : Meat
Languages : en
Pages : 478
Book Description
Publisher:
ISBN:
Category : Meat
Languages : en
Pages : 478
Book Description
Meatfacts 74
Author: American Meat Institute
Publisher:
ISBN:
Category : Meat industry and trade
Languages : en
Pages : 21
Book Description
Publisher:
ISBN:
Category : Meat industry and trade
Languages : en
Pages : 21
Book Description
Meat Products
Author:
Publisher:
ISBN:
Category : Meat industry and trade
Languages : en
Pages : 12
Book Description
Publisher:
ISBN:
Category : Meat industry and trade
Languages : en
Pages : 12
Book Description
Meats and Meat Products
Author: William Henry Tomhave
Publisher:
ISBN:
Category : Food of animal origin
Languages : en
Pages : 436
Book Description
Publisher:
ISBN:
Category : Food of animal origin
Languages : en
Pages : 436
Book Description
Meat Processing, Manufactured Meats
Author: Sam Oldfield
Publisher:
ISBN:
Category : Meat industry and trade
Languages : en
Pages : 90
Book Description
Publisher:
ISBN:
Category : Meat industry and trade
Languages : en
Pages : 90
Book Description
Handbook of Meat and Meat Processing, Second Edition
Author: Y. H. Hui
Publisher: CRC Press
ISBN: 1439836833
Category : Technology & Engineering
Languages : en
Pages : 1003
Book Description
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 industry The basic science of meat, with chapters on muscle biology, meat consumption, and chemistry Meat attributes and characteristics, including color, flavor, quality assessment, analysis, texture, and control of microbial contamination The primary processing of meat, including slaughter, carcass evaluation, and kosher laws Principles and applications in the secondary processing of meat, including breading, curing, fermenting, smoking, and marinating The manufacture of processed meat products such as sausage and ham The safety of meat products and meat workers, including sanitation issues and hazard analysis Drawn from the combined efforts of nearly 100 experts from 16 countries, the book has been carefully vetted to ensure technical accuracy for each topic. This definitive guide to meat and meat products it is a critical tool for all food industry professionals and regulatory personnel.
Publisher: CRC Press
ISBN: 1439836833
Category : Technology & Engineering
Languages : en
Pages : 1003
Book Description
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 industry The basic science of meat, with chapters on muscle biology, meat consumption, and chemistry Meat attributes and characteristics, including color, flavor, quality assessment, analysis, texture, and control of microbial contamination The primary processing of meat, including slaughter, carcass evaluation, and kosher laws Principles and applications in the secondary processing of meat, including breading, curing, fermenting, smoking, and marinating The manufacture of processed meat products such as sausage and ham The safety of meat products and meat workers, including sanitation issues and hazard analysis Drawn from the combined efforts of nearly 100 experts from 16 countries, the book has been carefully vetted to ensure technical accuracy for each topic. This definitive guide to meat and meat products it is a critical tool for all food industry professionals and regulatory personnel.
Sustainable Meat Production and Processing
Author: Charis M. Galanakis
Publisher: Academic Press
ISBN: 0128156880
Category : Medical
Languages : en
Pages : 274
Book Description
Sustainable Meat Production and Processing presents current solutions to promote industrial sustainability and best practices in meat production, from postharvest to consumption. The book acts as a guide for meat and animal scientists, technologists, engineers, professionals and producers. The 12 most trending topics of sustainable meat processing and meat by-products management are included, as are advances in ingredient and processing systems for meat products, techno-functional ingredients for meat products, protein recovery from meat processing by-products, applications of blood proteins, artificial meat production, possible uses of processed slaughter co-products, and environmental considerations. Finally, the book covers the preferred technologies for sustainable meat production, natural antioxidants as additives in meat products, and facilitators and barriers for foods containing meat co-products. Analyzes the role of novel technologies for sustainable meat processing Covers how to maintain sustainability and achieve high levels of meat quality and safety Presents solutions to improve productivity and environmental sustainability Takes a proteomic approach to characterize the biochemistry of meat quality defects
Publisher: Academic Press
ISBN: 0128156880
Category : Medical
Languages : en
Pages : 274
Book Description
Sustainable Meat Production and Processing presents current solutions to promote industrial sustainability and best practices in meat production, from postharvest to consumption. The book acts as a guide for meat and animal scientists, technologists, engineers, professionals and producers. The 12 most trending topics of sustainable meat processing and meat by-products management are included, as are advances in ingredient and processing systems for meat products, techno-functional ingredients for meat products, protein recovery from meat processing by-products, applications of blood proteins, artificial meat production, possible uses of processed slaughter co-products, and environmental considerations. Finally, the book covers the preferred technologies for sustainable meat production, natural antioxidants as additives in meat products, and facilitators and barriers for foods containing meat co-products. Analyzes the role of novel technologies for sustainable meat processing Covers how to maintain sustainability and achieve high levels of meat quality and safety Presents solutions to improve productivity and environmental sustainability Takes a proteomic approach to characterize the biochemistry of meat quality defects
Reference Book of the Meat Industry
Author: American Meat Institute. Department of Public Relations
Publisher:
ISBN:
Category : Meat industry and trade
Languages : en
Pages : 68
Book Description
Publisher:
ISBN:
Category : Meat industry and trade
Languages : en
Pages : 68
Book Description