Salami

Practical Science and Processing Technology

Autor: Gerhard Feiner

Jazyk:

Vazba: Brožovaná

Vydavatel: Elsevier Science Publishing Co Inc

Dostupnost: U nakladatele na objednávku

Odesíláme za 28-34 dnů

3 256 Kč

Salami: Practical Science and Processing Technology is a one of a kind reference covering all types...

Informace o knize

Autor

Gerhard Feiner

Jazyk

Angličtina

Vazba

Kniha - Brožovaná

Vydáno

2016

Stránek

230

EAN

9780128095980

ISBN

0128095989

Enbook ID

02983780

Vydavatel

Elsevier Science Publishing Co Inc

Hmotnost

374

Rozměry

152 x 212 x 12

Kompletní popis

Salami: Practical Science and Processing Technology is a one of a kind reference covering all types of salami products from around the world and includes all aspects of salami, such as microbiology, food safety, and research development trends. It provides the latest scientific findings and developments used to describe the production and manufacturing processes to obtain products which are safe to eat and produced in an efficient manner. Itâ€™s a comprehensive resource that combines a scientific and hands-on approach useful to those in the industry as well as students in meat science. The purpose of this book is to give clear and helpful guidelines to professionals within the meat-processing industry, such as technical, production, operations, process improvement, quality control and research and development managers. Provides food safety summaries at the end of each chapterIncludes detailed information on the composition and function of raw meat, additives, and technologiesPresents recipes to describe how salami is produced by linking theory and science with the process of making salami to avoid faulty products and how to control food safety etc.

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Salami

Practical Science and Processing Technology

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