Cumulative Index to the Catalog of the Food and Nutrition Information and Educational Materials Center, 1973-1975 PDF Download
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Author: Food and Nutrition Information Center (U.S.)
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 348
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Book Description
Author: Food and Nutrition Information Center (U.S.)
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 348
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Book Description
Author: National Agricultural Library (U.S.)
Publisher:
ISBN:
Category :
Languages : en
Pages : 348
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Book Description
Author:
Publisher:
ISBN:
Category : Animal industry
Languages : en
Pages : 68
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Book Description
Author:
Publisher:
ISBN:
Category : Marketing research
Languages : en
Pages : 24
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Book Description
Author: Charles L. Goulston
Publisher:
ISBN:
Category : Beef industry
Languages : en
Pages : 22
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Book Description
Author: United States. Department of Agriculture
Publisher:
ISBN:
Category : Marketing research
Languages : en
Pages : 224
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Book Description
Author:
Publisher:
ISBN:
Category : Potatoes
Languages : en
Pages : 410
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Book Description
And recommendations -- Shipping patterns -- Availability of transportation -- New concepts in piggyback operations -- Service requirements -- Rail transport of potatoes -- Marine transport of potatoes -- Shipper-owned and/or leased trucks -- Joining a cooperative trucking association -- Contract trucking -- Continue as is -- Organizational structures -- Management -- Program commitment -- Appendixes.
Author: United States. Science and Education Administration
Publisher:
ISBN:
Category : Food industry and trade
Languages : en
Pages : 808
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Book Description
Author: Herbert W. Ockerman
Publisher: CRC Press
ISBN: 1482293927
Category : Technology & Engineering
Languages : en
Pages : 540
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Book Description
This new edition of a well-respected reference brings together, in one place, information on the entire field of animal by-products processing and utilization. The book's contents cover both edible and non-edible products, by-products of seafood and poultry in addition to red meat, medicinal and pharmaceutical processing and utilization of animal b
Author: A.M. Pearson
Publisher: Springer Science & Business Media
ISBN: 146131125X
Category : Technology & Engineering
Languages : en
Pages : 385
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Book Description
The central theme for this volume was chosen since consumers have great interest in purchasing low fat, low salt and reduced cholesterol meat, poultry and fish products. As in past volumes, experts in the field have been chosen to write chapters with emphasis on their breadth of knowl edge in each specific area. Efforts were also made to obtain authors from different countries in order to give the book a worldwide perspective. Chapter I stresses the nutritional and sensory properties that meat, poultry and fish products make to healthful diets and discusses consumer concerns about these products. Chapter 2 covers dietary recommendations in major consumer nations, along with data from food composition tables and the dietary contributions of meat, poultry and fish to meeting dietary needs. Chapter 3 discusses the labeling of low and reduced fat/salt prod ucts which, although written mainly from the US viewpoint, may serve as a model for labeling in other countries. Chapter 4 reviews the rationale for reducing fat-energy levels in muscle foods, problems encountered in their production and how these may be solved. Chapter 5 discusses the scientific basis for reducing the salt (sodium) content in food products and the health benefits derived from lowering salt intake. Methods of reducing the cholesterol content of these animal products is reviewed in Chapter 6.
