Book designed to give food technologists an understanding of basic engineering principles involved in processing foods.
"227" Result
Sort By:
Historical perspective and current status.Structure and properties of tissues.Posmortem changes in muscle foods. Edible by-products from the production and processing of muscle foods. Processed meats/poultry/seafood. Inspection. Grading. Meat-animal composition and its measureme…
A manual on purchasing and fabricating meat cuts. It offers information on fabricating beef, pork, veal, lamb, and exotic meats. It also offers storage information, basic preparation methods for each cut, and recipes. It is suitable for chefs, foodservice managers, purchasing ag…
The problem of dark-cutting in beef: a seminar in the EEC programme of coordination of…
by Hood, D. E., Tarrant, P. V., Commission of the European Communities, Commission of the European Communities., Coordination of Agricultural Research
fromCurrent topics in veterinary medicine and animal science
0
Type: Book
