Meat processing & meat products hand book /
By: Engineers, EIRI Board of Consultants &
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Material type: 
BookPublisher: India] : Engineers India Research Ins., 2015Description: 425 p.ISBN: 8186732659 (paperback); 9788186732656 (paperback).Subject(s): Meat Science | Meat productsDDC classification: 613.4 EIRI 17934 1st 2005 Meat.Science Summary: The book covers Preservation of Meat, Fish and Eggs, Meat and Meat Products, Raw Materials, Nutritional Value of Some Processed Meats, Curing, Smoking, Meat Cookery and Cooked Meat Products, Cooked Meat Product Recipes, Raw Materials, Sectioned and Formed Meat Formulations, Sausages, Fermented Meat products, Sausage Formulations, Casings, Extenders and Additives, Use of Spices in Processed Meats, Cured and /or Smoked Meats, Reduced and Low Fat Meat products, The Canning Process, Canned Meat Formulations, Restructured Meat Products, Methods for Tenderization of Meats, Quality Aspects of Poultry Meat and its Products, Developments in Modified Atmosphere Packaging of Meat Poultry and Fish, Broiler Chicken, Buffalow Meat processing, Chicken Meat Processing, Chicken/Mutton (Sheep Meat) Processing, Chicken Sausages & Chicken Hamburger, Frozen Meat , Piggery Meat Processing, Suppliers of Plant and Machineries, Suppliers of Raw Materials.
| Item type | Current location | Call number | Status | Date due | Barcode | Item holds |
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Books
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UVAS Library Meat Science | 613.4 EIRI 17934 1st 2005 Meat.Science (Browse shelf) | Available | 17934 |
The book covers Preservation of Meat, Fish and Eggs, Meat and Meat Products, Raw Materials, Nutritional Value of Some Processed Meats, Curing, Smoking, Meat Cookery and Cooked Meat Products, Cooked Meat Product Recipes, Raw Materials, Sectioned and Formed Meat Formulations, Sausages, Fermented Meat products, Sausage Formulations, Casings, Extenders and Additives, Use of Spices in Processed Meats, Cured and /or Smoked Meats, Reduced and Low Fat Meat products, The Canning Process, Canned Meat Formulations, Restructured Meat Products, Methods for Tenderization of Meats, Quality Aspects of Poultry Meat and its Products, Developments in Modified Atmosphere Packaging of Meat Poultry and Fish, Broiler Chicken, Buffalow Meat processing, Chicken Meat Processing, Chicken/Mutton (Sheep Meat) Processing, Chicken Sausages & Chicken Hamburger, Frozen Meat , Piggery Meat Processing, Suppliers of Plant and Machineries, Suppliers of Raw Materials.
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