Notice bibliographique
- Notice
Type(s) de contenu et mode(s) de consultation : Texte noté. Image fixe : sans médiation
Titre(s) : Handbook of meat and meat processing [Texte imprimé] / edited by Y.H. Hui ; associate editors J.L. Aalhues... [et al.]
Édition : 2nd ed.
Publication : Boca Raton (Fla.) : CRC press, cop. 2012
Description matérielle : 1 vol. (XVIII-982 p.) ; 26 cm
Note(s) : "Featuring twenty new chapters reflecting current interest and updating safety and
quality standards and regulations, this second edition of an industry reference covers
state of the art science, technology, and applications of meat products, by-products,
and meat processing as well as worker safety, waste management, slaughtering, carcass
evaluation, meat safety, and animal handling issues, both national and international.
New topics include beef and raw meat preservation, Jewish and Muslim slaughter and
preservation rules, the use of non-meat ingredients, and newly popular processing
methods such as emulsion, deboning, marination, and breading"
Autre(s) auteur(s) : Hui, Yiu Hin (1940-2015). Éditeur scientifique
Sujet(s) : Viande -- Industrie et commerce
Genre ou forme : Guides pratiques
Indice(s) Dewey :
664.92 (23e éd.) = Viandes rouges (technologie des aliments)
Identifiants, prix et caractéristiques : ISBN 978-1-4398-3683-5 (rel.)
Identifiant de la notice : ark:/12148/cb42604438j
Notice n° :
FRBNF42604438
(notice reprise d'un réservoir extérieur)