Introduction to meat processing / authored and edited by 3G E-Learning LLC.

By:

3G E-Learning LLC

Material type:

TextLanguage: English. Publication details: New York, New York : 3G E-Learning LLC, c2022.Description: xiv, 334 pages : color illustrations ; 26 cm +1 DVD-ROM ; sound ; 4 3/4 inISBN:

9781984658364

Subject(s):

LOC classification:

TX 373 T47 2022

Contents:

Chapter 1 : Technological quality of meat for process Chapter 2 : Meat decontamination Chapter 3 : Freezing/Thawing Chapter 4 : Thermal processing Chapter 5 : Fermentation : microbiology and biochemistry Chapter 6 : Meat packing Chapter 7 Novel technologies for microbial spoilage prevention

List(s) this item appears in: Newly Acquired Books (Purchased) March 08, 2023

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Holdings
Cover image	Item type	Current library	Home library	Collection	Shelving location	Call number	Materials specified	Vol info	URL	Copy number	Status	Notes	Date due	Barcode	Item holds	Item hold queue priority	Course reserves
	Book	Cavite State University - CCAT Campus		Book	GCS	CIR TX 373 T47 2022 (Browse shelf(Opens below))				1	Available			R0013143

Includes bibliographical references and index.

Chapter 1 : Technological quality of meat for process
Chapter 2 : Meat decontamination
Chapter 3 : Freezing/Thawing
Chapter 4 : Thermal processing
Chapter 5 : Fermentation : microbiology and biochemistry
Chapter 6 : Meat packing
Chapter 7 Novel technologies for microbial spoilage prevention

13143

In English text.

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