Introduction to meat processing /
authored and edited by 3G E-Learning LLC.
- New York, New York : 3G E-Learning LLC, c2022.
- xiv, 334 pages : color illustrations ; 26 cm +1 DVD-ROM ; sound ; 4 3/4 in
Includes bibliographical references and index.
Chapter 1 : Technological quality of meat for process
Chapter 2 : Meat decontamination
Chapter 3 : Freezing/Thawing
Chapter 4 : Thermal processing
Chapter 5 : Fermentation : microbiology and biochemistry
Chapter 6 : Meat packing
Chapter 7 Novel technologies for microbial spoilage prevention
In English text.
9781984658364
Meat.
Meat industry and trade.
TX 373 / T47 2022
Includes bibliographical references and index.
Chapter 1 : Technological quality of meat for process
Chapter 2 : Meat decontamination
Chapter 3 : Freezing/Thawing
Chapter 4 : Thermal processing
Chapter 5 : Fermentation : microbiology and biochemistry
Chapter 6 : Meat packing
Chapter 7 Novel technologies for microbial spoilage prevention
In English text.
9781984658364
Meat.
Meat industry and trade.
TX 373 / T47 2022