Salami: Practical Science and Processing Technology
Autor Gerhard Feineren Limba Engleză Paperback – 21 iul 2016
The book is a comprehensive resource that combines a scientific and hands-on approach that is useful not only to those in the industry, but also students of meat science. The purpose of the book is to give clear and helpful guidelines to professionals within the meat-processing industry, such as technical, production, operations, process improvement, quality control, and research and development managers.
- Provides food safety summaries at the end of each chapter
- Includes detailed information on the composition and function of raw meat, additives, and technologies
- Presents recipes on how salami is produced by linking theory and science with the process of making salami
- Describes how to avoid faulty products and control food safety, etc.
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Specificații
ISBN-13: 9780128095980
ISBN-10: 0128095989
Pagini: 230
Ilustrații: black & white illustrations
Dimensiuni: 152 x 229 x 15 mm
Greutate: 0.35 kg
Editura: ELSEVIER SCIENCE
ISBN-10: 0128095989
Pagini: 230
Ilustrații: black & white illustrations
Dimensiuni: 152 x 229 x 15 mm
Greutate: 0.35 kg
Editura: ELSEVIER SCIENCE
Public țintă
A&G, and corporate markets in food and science technology, food scientists and technologists, food safety managers, food microbiologists, food product- and process optimization managers, product development managersCuprins
Meat and fat1. Meat and fat2. Biochemistry of meat3. Definitions
Additives4. Additives 5. Colour in cured meat products and fresh meat6. Casings
Production technology7. Fermented salami – non heat treated8. Typical products made in the world9. Fermented salami - semi cooked and fully cooked10. Typical products made in the world11. Non-fermented salami - fully cooked12. Typical products made in the world
Additives4. Additives 5. Colour in cured meat products and fresh meat6. Casings
Production technology7. Fermented salami – non heat treated8. Typical products made in the world9. Fermented salami - semi cooked and fully cooked10. Typical products made in the world11. Non-fermented salami - fully cooked12. Typical products made in the world