Processed Meats: Improving Safety, Nutrition and Quality
Consumers seek meat products that are nutritionally balanced, contain fewer added ingredients, and have excellent sensory characteristics. Processed meats must also be safe to eat. Producing products that fulfill these requirements is not a trouble-free task. This book outlines key issues in these areas. 690 pp.
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Produktdetails
Weitere Autoren: Kerry, John F. (Hrsg.)
- ISBN: 978-1-84569-466-1
- EAN: 9781845694661
- Produktnummer: 11496366
- Verlag: Woodhead Pub
- Sprache: Englisch
- Erscheinungsjahr: 2011
- Seitenangabe: 752 S.
- Masse: H23.4 cm x B15.6 cm x D4.0 cm 1'220 g
- Auflage: New.
- Gewicht: 1220
Über den Autor
Dr Joseph P. Kerry is head of the Food Packaging Research Group at University College Cork, Ireland. He is renowned for his research expertise in food packaging and in the processing of muscle and muscle-based foods. Dr John F. Kerry is a Director and shareholder of Echo Ovens Ltd, Ireland. He is widely regarded for his work on value added Meats and related RTE processing technologies.
3 weitere Werke von Joseph P. (Hrsg.) Kerry:
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