Handbook of meat and meat processing
"Preface The consumption of red meat and meat products has a long history in most cultures. Meat is a source of nutrients, as well as a sign of wealth in some countries. Various techniques have been developed in different parts of the world over the centuries to preserve meat for extended shelf...
| Other Authors: | |
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| Format: | eBook |
| Language: | Inglés |
| Published: |
Boca Raton, Fla. :
CRC Press
2012.
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| Edition: | 2nd ed |
| Subjects: | |
| Online Access: | https://recursos.uloyola.es/login?url=https://accedys.uloyola.es:8443/accedix0/sitios/ebook.php?id=142721 |
| See on Universidad Loyola - Universidad Loyola Granada: | https://colectivo.uloyola.es/Record/ELB142721 |
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Table of Contents:
- pt. 1. Meat industries
- pt. 2. Meat science
- pt. 3. Quality and other attributes
- pt. 4. Primary processing
- pt. 5. Secondary processing : principles and applications
- pt. 6. Secondary processing : products manufacturing
- pt. 7. Meat safety and workers safety.
