Outlines of Meat Science & Technology
Autor BD Sharma, Kinshuki Sharmaen Limba Engleză Paperback – 10 mai 2024
Preț: 118.93 lei
Preț vechi: 162.31 lei
-27% Nou
Puncte Express: 178
Preț estimativ în valută:
22.76€ • 23.67$ • 19.08£
22.76€ • 23.67$ • 19.08£
Carte indisponibilă temporar
Doresc să fiu notificat când acest titlu va fi disponibil:
Se trimite...
Preluare comenzi: 021 569.72.76
Specificații
ISBN-13: 9789356962989
ISBN-10: 9356962987
Pagini: 355
Dimensiuni: 140 x 216 x 18 mm
Greutate: 0.39 kg
Ediția:2
Editura: Jp Medical Ltd
Colecția Jaypee Brothers Medical Publishers
Locul publicării:Delhi, India
ISBN-10: 9356962987
Pagini: 355
Dimensiuni: 140 x 216 x 18 mm
Greutate: 0.39 kg
Ediția:2
Editura: Jp Medical Ltd
Colecția Jaypee Brothers Medical Publishers
Locul publicării:Delhi, India
Cuprins
1. Indian Meat Industry
2. Structure, Composition and Nutritive Value of Meat Tissues
3. Conversion of Muscle to Meat
4. Some Meat Quality Parameters
5. Meat Cutting Practices
6. Aging of Dressed Carcasses
7. Fraudulent Substitution of Meat and its Recognition
8. Principles of Various Preservation Techniques
9. Processing of Meat and Meat Products
10. Microbial and Other Deteriorative Changes in Meat and their Identification
11. Standards and Quality Control Measures for Meat and Meat Products
12. Food Safety Laws Governing Trade of Meat and Meat Products in India
13. Packaging of Meat and Meat Products
14. Basics of Sensory Evaluation of Meat Food Products
15. Chemical Composition and Nutritive Value of Poultry Meat
16. Preslaughter Handling, Transport and Dressing of Poultry
17. Antemortem and Postmortem Examination of Poultry
18. Preservation of Poultry Meat
19. Processing of Some Convenience Poultry Products
20. Utilization of Poultry Industry Byproducts
21. Structure, Composition and Nutritive Value of Eggs
22. Microbial Spoilage of Eggs
23. Preservation and Maintenance of Eggs
24. Packaging of Poultry Products
25. Role of Meat and Poultry Products in Human Nutrition
26. Fish Products Technology
27. Organic Meat Food Products
28. Genetically Modified Animal and Marine Products
29. Packaging Materials for Livestock and Poultry Products
30. Testing and Specifications of Packaging Materials and Packages
31. Sensory Evaluation of Meat Products in Practice
32. Meat Eating and Animal Welfare
33. Biotechnological Approaches in Processing and Packaging of Poultry Products
34. Pesticide Residues in Meat: A Public Health Concern
35. Healthier Meat and Meat Products and their Role as Functional Foods
36. Optimizing Shelf-Life of Meat and Meat Products using Innovative Packaging Solutions
37. Developments in Sensory Evaluation of Muscle Foods
38. Developments in Sustainable Packaging of Muscle Foods
2. Structure, Composition and Nutritive Value of Meat Tissues
3. Conversion of Muscle to Meat
4. Some Meat Quality Parameters
5. Meat Cutting Practices
6. Aging of Dressed Carcasses
7. Fraudulent Substitution of Meat and its Recognition
8. Principles of Various Preservation Techniques
9. Processing of Meat and Meat Products
10. Microbial and Other Deteriorative Changes in Meat and their Identification
11. Standards and Quality Control Measures for Meat and Meat Products
12. Food Safety Laws Governing Trade of Meat and Meat Products in India
13. Packaging of Meat and Meat Products
14. Basics of Sensory Evaluation of Meat Food Products
15. Chemical Composition and Nutritive Value of Poultry Meat
16. Preslaughter Handling, Transport and Dressing of Poultry
17. Antemortem and Postmortem Examination of Poultry
18. Preservation of Poultry Meat
19. Processing of Some Convenience Poultry Products
20. Utilization of Poultry Industry Byproducts
21. Structure, Composition and Nutritive Value of Eggs
22. Microbial Spoilage of Eggs
23. Preservation and Maintenance of Eggs
24. Packaging of Poultry Products
25. Role of Meat and Poultry Products in Human Nutrition
26. Fish Products Technology
27. Organic Meat Food Products
28. Genetically Modified Animal and Marine Products
29. Packaging Materials for Livestock and Poultry Products
30. Testing and Specifications of Packaging Materials and Packages
31. Sensory Evaluation of Meat Products in Practice
32. Meat Eating and Animal Welfare
33. Biotechnological Approaches in Processing and Packaging of Poultry Products
34. Pesticide Residues in Meat: A Public Health Concern
35. Healthier Meat and Meat Products and their Role as Functional Foods
36. Optimizing Shelf-Life of Meat and Meat Products using Innovative Packaging Solutions
37. Developments in Sensory Evaluation of Muscle Foods
38. Developments in Sustainable Packaging of Muscle Foods
Notă biografică
BD Sharma MVSc PhD
Ex-Principal-Scientist and Head, Division of Livestock Products Technology, Indian Veterinary Research Institute, Izatnagar, Uttar Pradesh, India
Kinshuki Sharma MSc MPhil PhD
Ex-Assistant Professor, IMS Engineering College, Ghaziabad, Uttar Pradesh, India
Ex-Principal-Scientist and Head, Division of Livestock Products Technology, Indian Veterinary Research Institute, Izatnagar, Uttar Pradesh, India
Kinshuki Sharma MSc MPhil PhD
Ex-Assistant Professor, IMS Engineering College, Ghaziabad, Uttar Pradesh, India