Carbazole Violet Pigment 23 from China and India, Invs. 701-TA-437 and 731-TA-1060-1061 (Review) PDF Download
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Author:
Publisher: DIANE Publishing
ISBN: 1457816156
Category :
Languages : en
Pages : 80
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Book Description
Author:
Publisher: DIANE Publishing
ISBN: 1457816156
Category :
Languages : en
Pages : 80
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Book Description
Author:
Publisher:
ISBN:
Category : Pigments
Languages : en
Pages : 0
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Author:
Publisher:
ISBN:
Category : Foreign trade regulation
Languages : en
Pages : 242
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Book Description
Author: Fidel Toldrá
Publisher: John Wiley & Sons
ISBN: 0813821827
Category : Technology & Engineering
Languages : en
Pages : 582
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Book Description
This handbook comprehensively presents the current status of the manufacturing of the most important meat products. Editor and renowned meat expert Fidel Toldrá heads an international collection of meat scientists who have contributed to this essential reference book. Coverage is divided into three parts. Part one, Technologies, begins with discussions on meat chemistry, biochemistry and quality and then provides background information on main technologies involved in the processing of meat, such as freezing, cooking, smoking, fermentation, emulsification, drying and curing. Also included are key chapters on packaging, spoilage prevention and plant cleaning and sanitation. Part two, Products, is focused on the description of the manufacture of the most important products, including cooked and dry-cured hams, cooked and fermented sausages, bacon, canned meat, paté, restructured meats and functional meat products. Each chapter addresses raw materials, ingredients and additives, processing technology, main types of products, production data, particular characteristics and sensory aspects, and future trends. Part three, Controls, offers current approaches for the control of the quality and safety of manufactured meat products, with coverage including sensory evaluation; chemical and biological hazards including GMOs; HACCP; and quality assurance. This book is an invaluable resource for all meat scientists, meat processors, R&D professionals and product developers. Key features: Unparalleled international expertise of editor and contributing authors Addresses the state of the art of manufacturing the most important meat products Special focus on approaches to control the safety and quality of processed meats Extensive coverage of production technologies, sanitation, packaging and sensory evaluation
Author: United States. Bureau of Air Commerce
Publisher:
ISBN:
Category : Aeronautics
Languages : en
Pages : 54
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Book Description
Author:
Publisher:
ISBN:
Category : Europe, Eastern
Languages : en
Pages : 922
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Book Description
Author: Webster's New World Dictionary
Publisher: Houghton Mifflin Harcourt
ISBN: 9780618396016
Category : Reference
Languages : en
Pages : 1552
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Book Description
A newly updated edition of the dictionary features more than 200,000 definitions, as well as revised charts and tables, proofreaders' marks, synonym lists, word histories, and context examples.
Author: Y. H. Hui
Publisher: CRC Press
ISBN: 1439836833
Category : Technology & Engineering
Languages : en
Pages : 1003
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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.
Author: United States Tariff Commission
Publisher:
ISBN:
Category : Textile fabrics
Languages : en
Pages : 184
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Book Description
