Introduction to meat processing / authored and edited 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
- TX 373 T47 2022
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Cavite State University - CCAT Campus | Book | GCS | CIR TX 373 T47 2022 (Browse shelf(Opens below)) | 1 | Available | R0013143 |
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| CIR TX 349 R64 2012 Healthy foods / | CIR TX353 C58 2008 Cuisine and Culture: A history of food and people/ | CIR TX 361.A8 J48 2004 Sport nutrition : an introduction to energy production and performance / | CIR TX 373 T47 2022 Introduction to meat processing / | CIR TX 537 P37 2008 The HACCP food safety facilitator's guide : HACCP food safet / | CIR TX 657 M37 2019 Mastering knife skills / | CIR TX 714 H65 2000 The ultimate recipe collection / |
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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