Organic Meat Production and Processing: Institute of Food Technologists Series
Autor SC Rickeen Limba Engleză Hardback – 26 mar 2012
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Specificații
ISBN-13: 9780813821269
ISBN-10: 0813821266
Pagini: 464
Dimensiuni: 177 x 251 x 27 mm
Greutate: 1.04 kg
Editura: Wiley
Seria Institute of Food Technologists Series
Locul publicării:Hoboken, United States
ISBN-10: 0813821266
Pagini: 464
Dimensiuni: 177 x 251 x 27 mm
Greutate: 1.04 kg
Editura: Wiley
Seria Institute of Food Technologists Series
Locul publicării:Hoboken, United States
Public țintă
Meat scientists, food scientists and food technologists, Food microbiologists, food processing specialists, food product developers, veterinarians and researchers specializing in meat and meat products, QA managers and food safety directors in charge of HACCP and other food safety programs at meat processing establishments and so on.Cuprins
Notă biografică
Steven C. Ricke, Professor and Wray Endowed Chair in Food Safety and Director of the Center for Food Safety, Food Science Department, Division of Agriculture, University of Arkansas, Fayetteville, USA Ellen J. Van Loo, Doctoral Researcher, Department of Agricultural Economics, Ghent University, Ghent, Belgium Michael G. Johnson, Emeritus Professor, Food Microbiology & Safety, Food Science Department, Division of Agriculture, University of Arkansas Corliss A. O'Bryan, Post Doctoral Research Associate, Food Science Department, Division of Agriculture, University of Arkansas
Descriere
Organic Meat Production and Processing describes the challenges of production, processing and food safety of organic meat. The editors and international collection of authors explore the trends in organic meats and how the meat industry is impacted.