74 Company Book - MEAT AND MEAT PRODUCTS
Author: Serhat Ertan
Publisher: ERP Destekli Bütçe Danışmanlığı A.Ş.
Published: 2021-05-14
Total Pages: 218
ISBN-13:
DOWNLOAD EBOOKThis book is the largest referral for Turkish companies.
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Author: Serhat Ertan
Publisher: ERP Destekli Bütçe Danışmanlığı A.Ş.
Published: 2021-05-14
Total Pages: 218
ISBN-13:
DOWNLOAD EBOOKThis book is the largest referral for Turkish companies.
Author: A. Varnam
Publisher: Springer Science & Business Media
Published: 1995-12-31
Total Pages: 448
ISBN-13: 9780412495601
DOWNLOAD EBOOKProvides integrated and up-to-date coverage of this important food group
Author: American Meat Institute Foundation
Publisher:
Published: 1960
Total Pages: 478
ISBN-13:
DOWNLOAD EBOOKAuthor: American Meat Institute
Publisher:
Published: 1974
Total Pages: 21
ISBN-13:
DOWNLOAD EBOOKAuthor: William Henry Tomhave
Publisher:
Published: 1925
Total Pages: 436
ISBN-13:
DOWNLOAD EBOOKAuthor: Isam T. Kadim
Publisher: CABI
Published: 2013-01-01
Total Pages: 258
ISBN-13: 178064101X
DOWNLOAD EBOOKCamel meat has many benefits as a meat product. It has low fat content and is highly nutritious, and has potential to be used to combat hyperacidity, hypertension, pneumonia and respiratory disease. This book reviews up-to-date literature on camel meat and meat products, carcass and meat quality characteristics, muscle structure, post-mortem analysis and the nutritive value to humans. A comparatively small component of global meat consumption, camel meat has the potential to undergo an explosion of production worldwide, and currently farming for camel meat in Asia, Africa, Latin America and Australia is undergoing significant expansion. The potential of camel meat in helping to meet projected world food shortages, and being sustainably farmed, is also explored by the editors.
Author: Sam Oldfield
Publisher:
Published: 1982
Total Pages: 90
ISBN-13:
DOWNLOAD EBOOKAuthor: Y. H. Hui
Publisher: CRC Press
Published: 2012-01-11
Total Pages: 1003
ISBN-13: 1439836833
DOWNLOAD EBOOKRetitled 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 chapters. Divided into seven parts, the book covers the entire range of issues related to meat and meat processing, from nutrients to techniques for preservation and extending shelf life. Topics discussed include: An overview of the meat-processing industry The basic science of meat, with chapters on muscle biology, meat consumption, and chemistry Meat attributes and characteristics, including color, flavor, quality assessment, analysis, texture, and control of microbial contamination The primary processing of meat, including slaughter, carcass evaluation, and kosher laws Principles and applications in the secondary processing of meat, including breading, curing, fermenting, smoking, and marinating The manufacture of processed meat products such as sausage and ham The safety of meat products and meat workers, including sanitation issues and hazard analysis Drawn from the combined efforts of nearly 100 experts from 16 countries, the book has been carefully vetted to ensure technical accuracy for each topic. This definitive guide to meat and meat products it is a critical tool for all food industry professionals and regulatory personnel.
Author: United States. Bureau of Agricultural Economics. Library
Publisher:
Published: 1928
Total Pages: 28
ISBN-13:
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