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Language: en
Pages: 582
Pages: 582
Type: BOOK - Published: 2010-04-20 - Publisher: John Wiley & Sons
This handbook comprehensively presents the current status of the manufacturing of the most important meat products. Editor and renowned meat expert Fidel Toldr�
Language: en
Pages: 1003
Pages: 1003
Type: BOOK - Published: 2012-01-11 - Publisher: CRC Press
Retitled to reflect expansion of coverage from the first edition, Handbook of Meat and Meat Processing, Second Edition, contains a complete update of materials
Language: en
Pages: 671
Pages: 671
Type: BOOK - Published: 2006-09-29 - Publisher: Elsevier
There has long been a need for a comprehensive one-volume reference on the main types of processed meat products and their methods of manufacture. Based on over
Language: en
Pages: 328
Pages: 328
Type: BOOK - Published: 2012-12-06 - Publisher: Springer Science & Business Media
This book is written primarily for the family to help solve the meat problem and to augment the food supply. Producing and preserving meats for family meals are
Language: en
Pages: 575
Pages: 575
Type: BOOK - Published: 2008-04-15 - Publisher: John Wiley & Sons
An internationally respected editorial team and array of chapter contributors has developed the Handbook of Fermented Meat and Poultry, an updated and comprehen