Handbook of Meat and Meat Processing, Second Edition
Handbook of Meat and Meat Processing, Second Edition
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Write a review Rate this item: Preview this item Preview this item. Handbook of meat and meat processing Author: Y H Hui Publisher: 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. Click link to access Ebook Library taylorfrancis. Allow this favorite library to be seen by others Keep this favorite library private. Find a copy in the library Finding libraries that hold this item Electronic books Additional Physical Format: Handbook of meat and meat processing.
Document, Internet resource Document Type: Y H Hui Find more information about: Reviews User-contributed reviews Add a review and share your thoughts with other readers. Add a review and share your thoughts with other readers. Similar Items Related Subjects: Meat industry and trade. Linked Data More info about Linked Data. Muscle Biology; Chapter 3: Meat Composition; Chapter 4: Postmortem Muscle Chemistry; Chapter 6: Sensory Evaluation of Muscle Foods; Chapter Meat and Functional Foods; Chapter Meat Species Identification; Chapter Antemortem Handling; Chapter Click link to access " ;.
Handbook of meat and meat processing
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