chatli (58 Ergebnisse)

Zustand: New. pp. 168.

Zustand: New. pp. ix + 442 Figure, Illus. (Partly Col.).

Hardcover. Zustand: New. Microbiology has intruded various branches of biology and Microbiological techniques are employed successfully for various purposes including quality assessment and for several industrial and biotechnological purposes. This book is a practical guide of the Microbiological techniques covering all the aspects of laboratory safety to microbial quality assessment. This book details basic, clear and concise knowledge and practical information about enumeration and isolation of microorganisms. The main objective of writing this book is to make available training protocols to the students of Microbiology in handling and understanding microorganisms and to discern eukaryotes and prokaryotes. The book depicts the various methods employed to characterize and cultivate bacteria. The staining techniques of microbes are also listed in the book. This book is a comprehensive compendium of basic information on microorganisms, fungi, and yeasts. This book has 38 chapters intended for industrial professionals, environmental, soil scientists and food Microbiologists. The segment of the book deals with the occurrence, morphology and various biochemical assays for isolating and identifying a wide range of bacteria, fungi and yeasts. The antibiotic sensitivity tests, soil Microbiology, milk and meat quality is the main features of the book. This book also details about the rapid tests used for milk quality assessment to assure the fitness of the milk for processing. This book will be useful for the graduate and post graduate students of agriculture, Microbiology, Biotechnology and food science. This book will act as ready reckoner for the quality assurance personnel working in R&D labs and food processing units.

Zustand: New. pp. xv + 836 Figures.

Hardcover. Zustand: As New. Contents Foreword Preface 1 Common laboratory informations 2 Proximate composition 3 Physico-chemical properties 4 Minerals vitamins and enzymes 5 Food additives and preservatives 6 Biochemical methods 7 Microbiological quality 8 Molecular techniques in meat industry 9 Sensory evaluation of meat products 10 Testing of packaging films Appendix References References IndexMeat consumers of the country can only remain healthy and work for national development if they are assured the supply of safe and wholesome meat foods Realizing this Government of India launched the National Meat and Poultry Processing Board NMPPB in New Delhi on February 19 2009 to address the issues related to the production of clean and hygienic meat and meat products To implement Meat Food Products Order 1973 under the aegis of Food Safety and Standards Act 2006; it is very important to scrutinize the quality and food safety aspects of meat products in the value chain from farm to fork To achieve this analytical techniques with standard procedures are required for food safety and quality assurance of the meat products In view of this information were compiled and located at one place in form of this book entitled ?Practical Handbook on Meat Science and Technology 442 pp.

Paperback. Zustand: Brand New. 80 pages. 8.66x5.91x0.19 inches. In Stock.

Paperback. Zustand: Brand New. 72 pages. 8.66x5.91x0.17 inches. In Stock.

Zustand: New.

HRD. Zustand: New. New Book. Shipped from UK. Established seller since 2000.

Zustand: New.

Paperback. Zustand: Brand New. 100 pages. 8.66x5.91x0.23 inches. In Stock.

Taschenbuch. Zustand: Neu. Nutritious Edible Films | Anshu Sibbal Chatli (u. a.) | Taschenbuch | 60 S. | Englisch | 2019 | LAP LAMBERT Academic Publishing | EAN 9786139453870 | Verantwortliche Person für die EU: preigu GmbH & Co. KG, Lengericher Landstr. 19, 49078 Osnabrück, mail[at]preigu[dot]de | Anbieter: preigu.

Taschenbuch. Zustand: Neu. Phosphate Solubilizer: A Root Army for Better Growth | Anshu Sibbal Chatli | Taschenbuch | 76 S. | Englisch | 2019 | LAP LAMBERT Academic Publishing | EAN 9786200302182 | Verantwortliche Person für die EU: preigu GmbH & Co. KG, Lengericher Landstr. 19, 49078 Osnabrück, mail[at]preigu[dot]de | Anbieter: preigu.

Taschenbuch. Zustand: Neu. A Sustainable Approach for Phosphorus Deficiency Management | Biofertilizers are a boon for farmers | Anshu Sibbal Chatli (u. a.) | Taschenbuch | 72 S. | Englisch | 2019 | LAP LAMBERT Academic Publishing | EAN 9786200459978 | Verantwortliche Person für die EU: preigu GmbH & Co. KG, Lengericher Landstr. 19, 49078 Osnabrück, mail[at]preigu[dot]de | Anbieter: preigu.

Taschenbuch. Zustand: Neu. Scope and Perspectives of Starch Based Edible Films | Anshu Sibbal Chatli (u. a.) | Taschenbuch | 72 S. | Englisch | 2018 | LAP LAMBERT Academic Publishing | EAN 9786139948611 | Verantwortliche Person für die EU: preigu GmbH & Co. KG, Lengericher Landstr. 19, 49078 Osnabrück, mail[at]preigu[dot]de | Anbieter: preigu.

Hardcover. Zustand: Brand New. In Stock.

Hardcover. Zustand: New. Zustand des Schutzumschlags: New. Contents: Preface. I. Fresh Meat Technology: 1. History and development of meat science and Meat Industry, current trends and prospects of Meat Industry. 2. Structure and chemistry of animal tissues. 3. Muscle functions and postmortem changes: rigor mortis, conversion of muscle to meat. 4. Effect of transport on meat quality: its veterinary and clinical importance. 5. PSE and DFD in meat quality. 6. Composition, essential nutrients in meat and poultry meat. 7. General quality characterization and evaluation of meat and meat products. 8. Meat microbiology. 9. Factors affecting quality of meat. 10. Tenderization of meat. 11. Chemical residues in meat and their effects on the health of the consumer. II. Poultry and fish technology: 12. History and development of poultry meat and egg processing industry. 13. Commonly occurring anti-nutrients and antibiotics in poultry feed ingredients and its effects on egg and meat nutrition. 14. Quality identification and quality maintenance of poultry meat. 15. Structure, chemical nutritional and microbiological quality of poultry meat. 16. Nutritive value, preservation and packaging techniques of shelled and liquid eggs. 17. Quality identification of shell eggs and factors influencing the quality. 18. Pre-slaughter care, transportation, resting fasting ante-mortem examination. 19. Methods of slaughter and slaughtering procedure postmortem inspection, reasons for condemnation of carcass. 20. Yield and loss in poultry carcass component parts, deboned meat quality and grading of dressed chicken. 21. Structure nutritive value compositional chemistry, microbiology and functional properties of eggs. 22. Low cholesterol cum designer eggs. 23. GMP, HACCP procedures for food safety, codex regulation for food products safety, WTO/GOI regulations for import and export of poultry products. The book entitled Textbook on Meat, Poultry and Fish Technology contains Part I Fresh Meat technology Chapter 1-11 containing History and development; Structure and chemistry of animal tissues; Postmortem changes- rigor mortis; Effect of transport on meat quality; PSE and DFD in meat quality; Composition, essential nutrients in meat and poultry meat; General quality characterization; Meat microbiology; Factors affecting; Tenderization; and Chemical residues. Part II Poultry and Fish Technology Chapter 12 30 contains History and development; Anti-nutrients and antibiotics effect on egg and meat; Quality identification and quality maintenance of poultry meat; Structure, chemical, nutritional and microbiological quality of poultry meat; Nutritive value, preservation and packaging techniques; Quality identification and factors influencing the quality; Pre-slaughter care, transportation, resting, fasting, ante-mortem examination; Methods of slaughter and slaughtering procedure-postmortem inspection; Yield and loss in poultry carcass component parts; Structure, nutritive value, compositional chemistry, microbiology and functional properties of eggs; Low cholesterol-cum-designer eggs; GMP, HACCP, Codex regulation for food products safety, WTO/GOI regulations; National and international regulations, Utilization of fish processing waste; Fishery resources, fishes, transportation, processing, preservation, grading standards; Post-processing value added meat for export-integration, poultry and fish processing and marketing; Storage, packaging, preservation methods; Cooking and preparation of further processed poultry and fish products. This is a dependable textbook not only for the students of all Veterinary Colleges of India, but also it serves as a helpful guide to the teaching faculty who are engaged in teaching in the area of Livestock Products Technology/Animal Products Technology/Meat Science and Technology/Food Science and Technology.

Zustand: New.

Zustand: New.

Taschenbuch. Zustand: Neu. Microbial Cooperation in Rhizosphere | Anshu Sibbal Chatli (u. a.) | Taschenbuch | Englisch | 2019 | LAP LAMBERT Academic Publishing | EAN 9786200480552 | Verantwortliche Person für die EU: preigu GmbH & Co. KG, Lengericher Landstr. 19, 49078 Osnabrück, mail[at]preigu[dot]de | Anbieter: preigu.

Taschenbuch. Zustand: Neu. Teaming with Super Microbes | Anshu Sibbal Chatli (u. a.) | Taschenbuch | 100 S. | Englisch | 2018 | LAP LAMBERT Academic Publishing | EAN 9786139958306 | Verantwortliche Person für die EU: BoD - Books on Demand, In de Tarpen 42, 22848 Norderstedt, info[at]bod[dot]de | Anbieter: preigu.

Hardcover. Zustand: New. Zustand des Schutzumschlags: New. 1st Edition. Contents: 1. Animal Welfare Issues in Meat Industry. 2. Growth and Development of Meat Animals. 3. Lay Out and Design of Modern Abattoir. 4. Preslaughter Care, Transport, Judging and Grading of Meat Animals. 5. Slaughtering and Dressing Operations. 6. Meat Inspection. 7. Grading and Evaluation of Meat Animal Carcasses. 8. Fabrication of Dressed Carcasses. 9. Cleaning and Sanitation of Slaughter House. 10. Hazard Analysis Critical Control Points and Abattoir Management. 11. Quality Control, Quality Assurance and Traceability of Health Hazards in Livestock Products. 12. National and International Standards for Abattoir Practice. 13. Effluent Treatment Methods. 14. Designing of Effluent Treatment Plant. 15. Animal Byproducts Technology. 16. Wool Science and Technology.

Zustand: Hervorragend. Zustand: Hervorragend | Sprache: Englisch | Produktart: Bücher | Food Packaging is the most important to protect and extend the storage quality of food products. The indiscriminate use of non-degradable plastics world over polluted all the three components of our environment i.e. soil, water and air. Therefore, the development of biodegradable films for environment and food safety is the need of an hour. The biodegradable films can be developed from various sources such as proteins, polysaccharides, lipids and composites as per requirements. Packaging of food materials is an essential process to avoid microbial contamination and deteriorative changes. The use of synthetic preservative in the foods is always a debatable issue. So, the use of essential oils, natural preservatives can fetch high recognition in the food market. These biodegradable films act as delivery vehicle for the nutrients and preservatives. Hence, the authors have provided details of the development of biodegradable, nutritious films from whey proteins impregnated with standardized level of essential oils. Developed biodegradable films serve many aspects viz. edibility, nutrition, natural preservation, environment protection.

Zustand: New. In.

Zustand: Sehr gut. Zustand: Sehr gut | Sprache: Englisch | Produktart: Bücher | Microorganisms are omnipresent and they play an important role in biogeochemical cycling of nutrients. Various beneficiary microbes are used to improve the fertility of soil and hence can be used as biofertilizers. The mass multiplication of these organisms have commercial application and can successfully save the environment from the ill effect of the chemical fertilizers. In addition, these can help in decreasing the cost of production. The present book provides glimpses on the prevalence of beneficiary soil microbes viz. nitrogen fixers. Besides, this book is of immense help to the faculty members and post graduate students related to all the disciplines who are engaged in the teaching/research activities in the area of Microbial Technology.

Zustand: Hervorragend. Zustand: Hervorragend | Sprache: Englisch | Produktart: Bücher | Microorganisms are omnipresent and they play an important role in biogeochemical cycling of nutrients. Various beneficiary microbes are used to improve the fertility of soil and hence can be used as biofertilizers. The mass multiplication of these organisms have commercial application and can successfully save the environment from the ill effect of the chemical fertilizers. In addition, these can help in decreasing the cost of production. The present book provides glimpses on the prevalence of beneficiary soil microbes viz. nitrogen fixers. Besides, this book is of immense help to the faculty members and post graduate students related to all the disciplines who are engaged in the teaching/research activities in the area of Microbial Technology.

Zustand: New. 2024. 1st Edition. hardcover. . . . . . Books ship from the US and Ireland.

Zustand: New.

Zustand: New.

Buch. Zustand: Neu. Neuware - This book provides an overview of the buffalo meat industry. Chapter topics include production systems, nutritional interventions for designer meat production, composition and nutritional quality of buffalo meat, value addition, processing, packaging, and quality assurance programme.Buffalo meat is meat derived from water buffalo (Bubalus bubalis). Buffalo meat is also called Cara beef, and is the healthiest meat among red meats for its low calories and cholesterol content. Buffaloes (riverine or swamp) are found in over 50 countries including India, China, Nepal, Pakistan, Bangladesh, Philippines, Bulgaria, Italy, Russia, Czech Republic, Slovakia, Australia and Egypt, and South Asia is home to some of the best buffalo breeds in the world. Buffaloes play a significant role in the rural economy of farmers and contribute to nutritional security, especially in south Asian developing countries.The core components of the book are housing, feeding, breeding, disease management of buffaloes, which are the factors affecting buffalo meat production and its quality. The book also covers requirements for establishing buffalo abattoir, process of buffalo slaughter, techniques for evaluation of meat quality, processing, preservation, packaging, zoonotic diseases, byproduct processing, species identification, traceability, etc. It also discusses the applications of advanced techniques like genomics and proteomics for predicting meat quality and an overview of the international status of buffalo farming and the international trade of buffalo meat.This book provides a valuable reference for the academics and industry/ government stakeholders. The content will help promote research and education and contribute to the development of the sector.