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 safety,...
| Other Authors: | , |
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| Language: | English |
| Published: |
Boca Raton, Florida:
CRC Press,
c2012.
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| Edition: | 2nd ed. |
| Subjects: | |
| Online Access: | http://www.crcnetbase.com/action/doSearch?AllField=9781439836842&access= |
Table of Contents:
- 1. Meat industries
- 2. Meat science
- 3. Quality and other attributes
- 4. Primary processing
- 5. Secondary processing : principles and applications
- 6. Secondary processing : products manufacturing
- 7. Meat safety and workers safety