• формат pdf
  • размер 3.39 МБ
  • добавлен 13 января 2012 г.
Tarte R. (ed.) Ingredients in Meat Products Properties, Functionality and Applications
Springer, 2008. - 419 р.

ISBN: 978-0-387-71326-7.
e-ISBN: 978-0-387-71327-4.

This book discusses not only the basic ingredients that are traditionally used in meat products, but also novel and emerging ingredients, where much basic research work is still being done. The basic chemistry of each type of ingredient is presented, as well as the advantages and disadvantages of each.This work is a single reference volume of the current state of knowledge as it relates to this area. The contributions are technical in nature, but at the same time, are of practical value to the meat processing industry at large, especially those involved in product development and formulation.
Смотрите также

Курсовая работа - Development of technology of crude smoked sausage

Курсовая работа
  • формат rtf
  • размер 4.82 МБ
  • добавлен 13 июня 2011 г.
М. : 2011 - 51 р. (на англ. яз. ). Contents. Introduction. Normative references. Definitions, abbreviations. Analitical part. Tehnological part. Characteristics of sausages. Characteristics of raw and auxiliary materials. Methods of production of sausage. Technology of production of dry sausage enzymatic. Technological chart of dry fermented sausage. Technological line for crude smoked sausage production. Technology introductions of protein of so...

Jensen, W.K., Devine C., Dikeman M. Encyclopedia of Meat Sciences, Three-Volume Set (Vol 1-4)

Энциклопедия
  • формат pdf
  • размер 24.95 МБ
  • добавлен 13 января 2012 г.
New York: Elsevier, 2004. - 1553 p. ISBN: 012464970X. The Encyclopedia of Meat Sciences is an impressive and important body of work. Prepared by an international team of experts, this reference work covers all important aspects of meat science from stable to table, including animal breeding, physiology and slaughter, meat preparation, packaging, welfare, and food safety, to name a few. This Encyclopedia further covers important topics such as foo...

Toldr Fidel. Handbook of Meat Processing

Справочник
  • формат pdf
  • размер 6.69 МБ
  • добавлен 13 октября 2011 г.
Wiley-Blackwell, 2010. - 584 с. This handbook comprehensively presents the current status of the manufacturing of the most important meat products. Editor and renowned meat expert Fidel Toldr? heads an international collection of meat scientists who have contributed to this essential reference book. Coverage is divided into three parts. Part one, Technologies, begins with discussions on meat chemistry, biochemistry and quality and then provides b...