The Complete Book on Meat Processing and Preservation with Packaging Technology (Also Known as 'Freash Meat Teachnology Handbook')
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(PB)
PRODUCT DETAILS
Book ID : 811
ISBN-10 : 81-7833-031-8 / 8178330318
Place
of Publication :
Delhi
Year
of Publication :
Edition :
Language : English
vii, 540p., Figs., Tables, 21 cm.
CONTENTS
DESCRIPTION
Meat, an excellent source of protein, iron and B Vitamins, was processed as early as prehistoric times, probably by drying in the sun and later by smoking and drying overwood fires. Today, meat is processed with salt, color fixing ingredients and seasonings in order to impart desired palatability traits to intact and comminuted meat products.
This book contains the processing of fresh meats, curing, smoking preservation and packaging methods of processed meat etc. The book is very useful for entrepreneurs, technocrats and those who wants to diversify in to this field.