Very Good; Hardcover; Covers are still glossy; Unblemished textblock edges; Ink stamp to the first endpaper, otherwise the endpapers and all text pages are clean and unmarked; The binding is excellent with a straight spine; This book will be shipped in a sturdy cardboard box with foam padding; Medium-Large Format (Quatro, 9.75" - 10.75" tall); 3.1 lbs; Red covers with meat processing photos, and title in white and red lettering; 2010, Wiley-Blackwell Publishing; 582 pages; "Handbook of Meat Processing," by Fidel Toldra.

Bestandsnummer des Verk�ufers SKU-1408AF00403205

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Bibliografische Details

Titel: Handbook of Meat Processing
Verlag: Wiley-Blackwell Publishing
Ver�ffentlichungsdatum: 2010
Sprache: Englisch
ISBN-10: 0813821827
ISBN-13: 9780813821825
Bindung: Hardcover
Zustand: Very Good

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Inhaltsangabe

This handbook comprehensively presents the current status of the manufacturing of the most important meat products. Editor and renowned meat expert Fidel Toldr� heads an international collection of meat scientists who have contributed to this essential reference book.

Coverage is divided into three parts. Part one, Technologies, begins with discussions on meat chemistry, biochemistry and quality and then provides background information on main technologies involved in the processing of meat, such as freezing, cooking, smoking, fermentation, emulsification, drying and curing. Also included are key chapters on packaging, spoilage prevention and plant cleaning and sanitation.

Part two, Products, is focused on the description of the manufacture of the most important products, including cooked and dry-cured hams, cooked and fermented sausages, bacon, canned meat, pat�, restructured meats and functional meat products. Each chapter addresses raw materials, ingredients and additives, processing technology, main types of products, production data, particular characteristics and sensory aspects, and future trends.

Part three, Controls, offers current approaches for the control of the quality and safety of manufactured meat products, with coverage including sensory evaluation; chemical and biological hazards including GMOs; HACCP; and quality assurance.

This book is an invaluable resource for all meat scientists, meat processors, R&D professionals and product developers.

Key features:

Unparalleled international expertise of editor and contributing authors
Addresses the state of the art of manufacturing the most important meat products
Special focus on approaches to control the safety and quality of processed meats
Extensive coverage of production technologies, sanitation, packaging and sensory evaluation

�ber die Autorin bzw. den Autor

Fidel Toldr�, Ph.D., is a Research Professor and Head of the Meat Science Laboratory, Instituto de Agroquimica y Tecnologia de Alimentos (CSIC), Spain. Dr. Toldr� has edited and/or authored more than ten books in food chemistry and food biochemistry, and meat and poultry processing including Handbook of Fermented Meat and Poultry, Advances in Food Diagnostics and Dry-cured Meat Products.

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Thank you for taking an interest in one of our books. We are a mail-order only bookstore located in Bellingham, WA specializing in modern out-of-print books of all genres.

If you are an international customer, we ship internationally by UPS Worldwide Expedited. The average delivery time is 1 to 2 weeks, and each shipment can be fully tracked at www.ups.com. For international shipments, it is important to provide a valid phone number with your order. Most international shipments are delivered wit...

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For international shipments, it is important to provide a valid phone number so that you can be contacted by UPS (if necessary) to make final delivery arrangements. Our shipping price is for postage only. Import duties vary widely by country and are the responsibility of the customer.

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