Handbook of meat and meat processing /
"Featuring twenty new chapters reflecting current interest and updating safety and quality standards and regulations, this second edition of an industry reference covers state of the art science, technology, and applications of meat products, by-products, and meat processing as well as worker s...
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| Формат: | |
| Мова: | eng |
| Опубліковано: |
Boca Raton, F.L. : CRC Press,
2012
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| Предмети: |
| _version_ | 1826460141521731584 |
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| author | Hui, Y. H. (Yiu H.) |
| author_facet | Hui, Y. H. (Yiu H.) |
| author_sort | Hui, Y. H. (Yiu H.) |
| collection | OCEAN |
| description | "Featuring twenty new chapters reflecting current interest and updating safety and quality standards and regulations, this second edition of an industry reference covers state of the art science, technology, and applications of meat products, by-products, and meat processing as well as worker safety, waste management, slaughtering, carcass evaluation, meat safety, and animal handling issues, both national and international. New topics include beef and raw meat preservation, Jewish and Muslim slaughter and preservation rules, the use of non-meat ingredients, and newly popular processing methods such as emulsion, deboning, marination, and breading"--Provided by publisher |
| first_indexed | 2024-03-05T14:16:48Z |
| format | |
| id | KOHA-OAI-TEST:515406 |
| institution | Universiti Teknologi Malaysia - OCEAN |
| language | eng |
| last_indexed | 2024-03-05T14:16:48Z |
| publishDate | 2012 |
| publisher | Boca Raton, F.L. : CRC Press, |
| record_format | dspace |
| spelling | KOHA-OAI-TEST:5154062020-12-19T17:19:08ZHandbook of meat and meat processing / Hui, Y. H. (Yiu H.) Boca Raton, F.L. : CRC Press,2012eng"Featuring twenty new chapters reflecting current interest and updating safety and quality standards and regulations, this second edition of an industry reference covers state of the art science, technology, and applications of meat products, by-products, and meat processing as well as worker safety, waste management, slaughtering, carcass evaluation, meat safety, and animal handling issues, both national and international. New topics include beef and raw meat preservation, Jewish and Muslim slaughter and preservation rules, the use of non-meat ingredients, and newly popular processing methods such as emulsion, deboning, marination, and breading"--Provided by publisherIncludes bibliographical references and index"Featuring twenty new chapters reflecting current interest and updating safety and quality standards and regulations, this second edition of an industry reference covers state of the art science, technology, and applications of meat products, by-products, and meat processing as well as worker safety, waste management, slaughtering, carcass evaluation, meat safety, and animal handling issues, both national and international. New topics include beef and raw meat preservation, Jewish and Muslim slaughter and preservation rules, the use of non-meat ingredients, and newly popular processing methods such as emulsion, deboning, marination, and breading"--Provided by publisherFEBEHSLMeatMeat industry and tradeURN:ISBN:9781439836835 |
| spellingShingle | Meat Meat industry and trade Hui, Y. H. (Yiu H.) Handbook of meat and meat processing / |
| title | Handbook of meat and meat processing / |
| title_full | Handbook of meat and meat processing / |
| title_fullStr | Handbook of meat and meat processing / |
| title_full_unstemmed | Handbook of meat and meat processing / |
| title_short | Handbook of meat and meat processing / |
| title_sort | handbook of meat and meat processing |
| topic | Meat Meat industry and trade |
| work_keys_str_mv | AT huiyhyiuh handbookofmeatandmeatprocessing |