9780412986413 - muscle foods: meat poultry and seafood technology von breidenstein, burdette c.; kinsman, donald m.; kotula, anthony w. (5 Ergebnisse)
Muscle Foods: Meat Poultry and Seafood Technology
Breidenstein, Burdette C.; Kinsman, Donald M.; Kotula, Anthony W.
- Hardcover
Anbieter: ThriftBooks-Dallas, Dallas, TX, USAThriftBooks-Dallas
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Hardcover. Zustand: Good. No Jacket. Pages can have notes/highlighting. Spine may show signs of wear. ~ ThriftBooks: Read More, Spend Less.
Muscle Foods : Meat Poultry and Seafood Technology
Kotula, Anthony W., Kinsman, Donald M., Breidenstein, Burdette C.
- Hardcover
Anbieter: Better World Books, Mishawaka, IN, USABetter World Books
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Zustand: Good. 1 Edition. Pages intact with minimal writing/highlighting. The binding may be loose and creased. Dust jackets/supplements are not included. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good.
Muscle Foods: Meat Poultry and Seafood Technology
Breidenstein, Burdette C.; Kinsman, Donald M.; Kotula, Anthony W.
- Hardcover
Anbieter: Robinson Street Books, IOBA, Binghamton, NY, USARobinson Street Books, IOBA
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EUR 88,58
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Hardcover. Zustand: As New. Prompt Shipment, shipped in Boxes, Tracking PROVIDEDFirst edition. * Fine.
Muscle Foods: Meat Poultry and Seafood Technology
Breidenstein, Burdette C.; Kinsman, Donald M.; Kotula, Anthony W.
- Hardcover
Anbieter: Ria Christie Collections, Uxbridge, Vereinigtes KönigreichRia Christie Collections
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EUR 251,08
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Zustand: New. In.
- Hardcover
Anbieter: AHA-BUCH GmbH, Einbeck, DeutschlandAHA-BUCH GmbH
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EUR 266,23
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Buch. Zustand: Neu. Druck auf Anfrage Neuware - Printed after ordering - Traditionally, in the food industry, there has been a distinction made among meat, poultry, seafood, and game. Meat has historically been defined as the edible flesh of animals. This basically referred only to the red meats, namely, beef, lamb, pork, and ve…al, including both fresh and processed products as well as variety or glandular meats. It has been recognized more recently that all foods derived from muscle, or muscle foods, have basically the same or similar characteristics in physical and chemical properties. Tberefore, it is logical to exarnine and consider all muscle foods under one cover. Tbis book, therefore, is an attempt to address the various attributes of red meat, poultry, fish, and game under the single heading of muscle foods and to note any differences where they might OCCUT. It is of interest that of the 10 top V. S. meat companies in 1990, 8 of them were dealing with poultry as well as red meats and that 4 of the 10 were also involved with seafoods. Tbis lends impetus to the inclusion of all three in a book such as this. Furthermore, the rapid increase in consumption of poultry meat to approximately 30 kg (65 pounds) per capita and seafoods to 7 kg (16 pounds) per capita compared to beef at 34 kg (75 pounds) and pork at 30 kg (65 pounds), whereas veal and lamb/mutton represent only 0.
