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The book is a comprehensive resource that combines a scientific and hands-on approach that is useful not only to those in the industry, but also students of meat science. The purpose of the book is to give clear and helpful guidelines to professionals within the meat-processing industry, such as technical, production, operations, process improvement, quality control, and research and development managers.
The book is a comprehensive resource that combines a scientific and hands-on approach that is useful not only to those in the industry, but also students of meat science. The purpose of the book is to give clear and helpful guidelines to professionals within the meat-processing industry, such as technical, production, operations, process improvement, quality control, and research and development managers.
Additives4. Additives 5. Colour in cured meat products and fresh meat6. Casings
Production technology7. Fermented salami - non heat treated8. Typical products made in the world9. Fermented salami - semi cooked and fully cooked10. Typical products made in the world11. Non-fermented salami - fully cooked12. Typical products made in the world
| Erscheinungsjahr: | 2016 |
|---|---|
| Fachbereich: | Chemische Technik |
| Genre: | Technik |
| Rubrik: | Naturwissenschaften & Technik |
| Medium: | Taschenbuch |
| Inhalt: | Kartoniert / Broschiert |
| ISBN-13: | 9780128095980 |
| ISBN-10: | 0128095989 |
| Sprache: | Englisch |
| Herstellernummer: | C2015-0-06154-8 |
| Autor: | Feiner, Gerhard |
| Hersteller: | Academic Press |
| Verantwortliche Person für die EU: | preigu, Ansas Meyer, Lengericher Landstr. 19, D-49078 Osnabrück, mail@preigu.de |
| Maße: | 11 x 152 x 229 mm |
| Von/Mit: | Gerhard Feiner |
| Erscheinungsdatum: | 22.07.2016 |
| Gewicht: | 0,392 kg |
Additives4. Additives 5. Colour in cured meat products and fresh meat6. Casings
Production technology7. Fermented salami - non heat treated8. Typical products made in the world9. Fermented salami - semi cooked and fully cooked10. Typical products made in the world11. Non-fermented salami - fully cooked12. Typical products made in the world
| Erscheinungsjahr: | 2016 |
|---|---|
| Fachbereich: | Chemische Technik |
| Genre: | Technik |
| Rubrik: | Naturwissenschaften & Technik |
| Medium: | Taschenbuch |
| Inhalt: | Kartoniert / Broschiert |
| ISBN-13: | 9780128095980 |
| ISBN-10: | 0128095989 |
| Sprache: | Englisch |
| Herstellernummer: | C2015-0-06154-8 |
| Autor: | Feiner, Gerhard |
| Hersteller: | Academic Press |
| Verantwortliche Person für die EU: | preigu, Ansas Meyer, Lengericher Landstr. 19, D-49078 Osnabrück, mail@preigu.de |
| Maße: | 11 x 152 x 229 mm |
| Von/Mit: | Gerhard Feiner |
| Erscheinungsdatum: | 22.07.2016 |
| Gewicht: | 0,392 kg |
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