Cavite State University - CCAT Campus - Library

Your cart is empty.
Cover image

Introduction to meat processing / authored and edited by 3G E-Learning LLC.

By: 3G E-Learning LLCMaterial type: TextTextLanguage: English. Publisher: New York, New York : 3G E-Learning LLC, c2022Description: xiv, 334 pages : color illustrations ; 26 cm +1 DVD-ROM ; sound ; 4 3/4 inISBN: 9781984658364Subject(s): Meat | Meat industry and tradeLOC classification: TX 373 | T47 2022
Contents:
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
List(s) this item appears in: Newly Acquired Books (Purchased) March 08, 2023
Tags from this library: No tags from this library for this title. Log in to add tags.
    Average rating: 0.0 (0 votes)
Item type Current location Collection Shelving location Call number Copy number Status Date due Barcode
Book Book Cavite State University - CCAT Campus
Book GCS CIR TX 373 T47 2022 (Browse shelf) 1 Available R0013143

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

13143

In English text.

There are no comments on this title.

to post a comment.

Click on an image to view it in the image viewer

Powered by Koha