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Download the fantastic book titled Meat Products Handbook written by G Feiner, available in its entirety in both PDF and EPUB formats for online reading. This page includes a concise summary, a preview of the book cover, and detailed information about "Meat Products Handbook", which was released on 29 September 2006. We suggest perusing the summary before initiating your download. This book is a top selection for enthusiasts of the Technology & Engineering genre.

Summary of Meat Products Handbook by G Feiner PDF

There has long been a need for a comprehensive one-volume reference on the main types of processed meat products and their methods of manufacture. Based on over twenty years’ experience in the industry, Meat products handbook is designed to meet that need. It combines a detailed practical knowledge of processing and ingredients with the scientific underpinning to understand the effect of particular process steps and ingredients on product safety and quality. The first part of the book reviews meat composition and its effect on quality together with the role of additives. There are chapters on fat, protein and other components in meat, changes in meat pre- and post-slaughter, and additives such as phosphates, salts, hydrocolloids, proteins, carbohydrates and fillers. Part two reviews raw materials, additives, manufacturing processes and representative recipes from around the world for a range of particular meat products. It includes chapters on cooked ham and bacon, cooked, fresh and raw fermented sausages, raw fermented and non-fermented salami, cured air-dried products, burgers and patties, brawn and meat jelly, canned and marinated meat. The final part of the book discusses quality and safety issues, particularly meat microbiology. Meat products handbook is a standard reference for R&D, quality and production managers in meat processing. A one volume reference on processed meat products Combines detailed practical knowledge of processing and ingredients with scientific understanding A standard reference for research & development, quality and production managers in the meat industry

Meat Products Handbook

Detail About Meat Products Handbook PDF

  • Author : G Feiner
  • Publisher : Elsevier
  • Genre : Technology & Engineering
  • Total Pages : 672 pages
  • ISBN : 1845691725
  • PDF File Size : 24,7 Mb
  • Language : English
  • Rating : 4/5 from 21 reviews

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Meat Products Handbook

Meat Products Handbook
  • Publisher : Elsevier
  • File Size : 52,9 Mb
  • Release Date : 29 September 2006
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There has long been a need for a comprehensive one-volume reference on the main types of processed meat products and their methods of manufacture. Based on over twenty years’ experience

Handbook of Meat and Meat Processing, Second Edition

Handbook of Meat and Meat Processing, Second Edition
  • Publisher : CRC Press
  • File Size : 32,6 Mb
  • Release Date : 11 January 2012
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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

Handbook of Meat Processing

Handbook of Meat Processing
  • Publisher : John Wiley & Sons
  • File Size : 22,6 Mb
  • Release Date : 20 April 2010
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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

Handbook of Fermented Meat and Poultry

Handbook of Fermented Meat and Poultry
  • Publisher : John Wiley & Sons
  • File Size : 50,6 Mb
  • Release Date : 15 April 2008
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An internationally respected editorial team and array of chapter contributors has developed the Handbook of Fermented Meat and Poultry, an updated and comprehensive hands-on reference book on the science and

Handbook of Meat, Poultry and Seafood Quality

Handbook of Meat, Poultry and Seafood Quality
  • Publisher : John Wiley & Sons
  • File Size : 47,7 Mb
  • Release Date : 28 February 2008
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The Handbook of Meat, Poultry and Seafood Quality commences with a discussion of basic scientific factors responsible for the quality of fresh, frozen and processed muscle foods, especially sensory attributes

Ingredients in Meat Products

Ingredients in Meat Products
  • Publisher : Springer Science & Business Media
  • File Size : 25,9 Mb
  • Release Date : 21 February 2009
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There is little doubt that today’s food industry is faced with a rapidly changing market landscape. The obvious need to continue to provide consumers with nutritious, delectable, safe, and

Handbook of Meat Processing

Handbook of Meat Processing
  • Publisher : John Wiley & Sons
  • File Size : 42,6 Mb
  • Release Date : 21 January 2010
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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

Handbook of Processed Meats and Poultry Analysis

Handbook of Processed Meats and Poultry Analysis
  • Publisher : CRC Press
  • File Size : 50,6 Mb
  • Release Date : 12 November 2008
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Muscle foods include a wide range of processed meats and poultry, and therefore represent an important percentage of total worldwide food consumption. The sheer volume of products and the variety

Meat Processing

Meat Processing
  • Publisher : Elsevier
  • File Size : 47,9 Mb
  • Release Date : 06 September 2002
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Meat is both a major food in its own right and a staple ingredient in many food products. With its distinguished editors and an international team of contributors, Meat processing