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Handbook of Processed Meats and Poultry Analysis - Nollet, Leo M.L.; Toldra, Fidel
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Nollet, Leo M.L.; Toldra, Fidel:

Handbook of Processed Meats and Poultry Analysis - new book

2010, ISBN: 9781420045314

ID: 365223

Muscle foods include a wide range of processed meats and poultry, and therefore represent an important percentage of total worldwide food consumption. The sheer volume of products and the variety of processes available makes analyzing them problematic. Co-Edited by Fidel Toldra - Recipient of the 2010 Distinguished Research Award from the American Meat Science Association With chapter contributions from more than 45 internationally reputable experts, Handbook of Processed Meats and Poultry Analysis delineates the gamut of analysis techniques and methodologies for animal-derived products in one convenient resource. This book focuses on the analysis of nutrients affected by processing and provides an all-inclusive examination of the nutritional qualities of meat products and poultry. Describes Essential Techniques for Meat Processing Control and Evaluation of Quality Under the editorial guidance of world-renowned food analysis experts Leo M.L. Nollet and Fidel Toldr, this book describes the analysis of technological quality, such as physical sensors and techniques to follow up the process and the analysis of moisture and water activity. It also addresses key treatment areas such as: Additives such as preservatives and colorants Methods to measure meat's antioxidant capacity Spoilage detection Analytical tools for finding chemical residues, pathogens, and toxins Discusses Determination Methods of Biochemical Reactions, Including Oxidation, Proteolysis, and Lipolysis This comprehensive reference addresses a variety of products, processes, and treatments related to meat preparation including curing and dry-curing, fermentation, cooking, and smoking. It also acutely analyzes the technological, nutritional, and sensory quality as well as the safety aspects of these and other processes. With a section entirely devoted to pressing safety concerns related to meat processing, this is an essential, ready-to-implement guide for those involved with the processing of muscle foods in both academia and industry. Business Business eBook, CRC Press

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Handbook of Processed Meats and Poultry Analysis (Hardback)
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Handbook of Processed Meats and Poultry Analysis (Hardback) - hardcover

2008, ISBN: 1420045318

ID: 2685413783

[EAN: 9781420045314], Neubuch, [PU: Taylor Francis Inc, United States], Brand New Book. This book describes essential techniques for meat processing control and evaluation of quality. Muscle foods include a wide range of processed meats and poultry, and therefore represent an important percentage of total worldwide food consumption. The sheer volume of products and the variety of processes available makes analyzing them problematic. With chapter contributions from more than 45 internationally reputable experts, Handbook of Processed Meats and Poultry Analysis delineates the gamut of analysis techniques and methodologies for animal-derived products in one convenient resource.This book focuses on the analysis of nutrients affected by processing and provides an all-inclusive examination of the nutritional qualities of meat products and poultry. It discusses determination methods of biochemical reactions, including Oxidation, Proteolysis, and Lipolysis. Under the editorial guidance of world-renowned food analysis experts Leo M.L. Nollet and Fidel Toldra, this book describes the analysis of technological quality, such as physical sensors and techniques to follow up the process and the analysis of moisture and water activity. It also addresses key treatment areas such as: Additives such as preservatives and colorants; Methods to measure meat s antioxidant capacity; Spoilage detection; and, Analytical tools for finding chemical residues, pathogens, and toxins.This comprehensive reference addresses a variety of products, processes, and treatments related to meat preparation including curing and dry-curing, fermentation, cooking, and smoking. It also acutely analyzes the technological, nutritional, and sensory quality as well as the safety aspects of these and other processes. With a section entirely devoted to pressing safety concerns related to meat processing, this is an essential, ready-to-implement guide for those involved with the processing of muscle foods in both academia and industry.

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Handbook of Processed Meats and Poultry Analysis (Hardback)
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Handbook of Processed Meats and Poultry Analysis (Hardback) - hardcover

2008

ISBN: 1420045318

ID: 11228662816

[EAN: 9781420045314], Neubuch, [PU: Taylor Francis Inc, United States], Brand New Book. This book describes essential techniques for meat processing control and evaluation of quality. Muscle foods include a wide range of processed meats and poultry, and therefore represent an important percentage of total worldwide food consumption. The sheer volume of products and the variety of processes available makes analyzing them problematic. With chapter contributions from more than 45 internationally reputable experts, Handbook of Processed Meats and Poultry Analysis delineates the gamut of analysis techniques and methodologies for animal-derived products in one convenient resource.This book focuses on the analysis of nutrients affected by processing and provides an all-inclusive examination of the nutritional qualities of meat products and poultry. It discusses determination methods of biochemical reactions, including Oxidation, Proteolysis, and Lipolysis. Under the editorial guidance of world-renowned food analysis experts Leo M.L. Nollet and Fidel Toldra, this book describes the analysis of technological quality, such as physical sensors and techniques to follow up the process and the analysis of moisture and water activity. It also addresses key treatment areas such as: Additives such as preservatives and colorants; Methods to measure meat s antioxidant capacity; Spoilage detection; and, Analytical tools for finding chemical residues, pathogens, and toxins.This comprehensive reference addresses a variety of products, processes, and treatments related to meat preparation including curing and dry-curing, fermentation, cooking, and smoking. It also acutely analyzes the technological, nutritional, and sensory quality as well as the safety aspects of these and other processes. With a section entirely devoted to pressing safety concerns related to meat processing, this is an essential, ready-to-implement guide for those involved with the processing of muscle foods in both academia and industry.

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Handbook of Processed Meats and Poultry Analysis - Fidel Toldra Leo M.L. Nollet
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Fidel Toldra Leo M.L. Nollet:
Handbook of Processed Meats and Poultry Analysis - new book

ISBN: 9781420045314

ID: 9781420045314

Handbook of Processed Meats and Poultry Analysis Author :Fidel Toldra Leo M.L. Nollet 9781420045314 1420045318, [PU: CRC Press]

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Handbook of Processed Meats and Poultry Analysis - Leo M. L. Nollet; Fidel Toldra
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Leo M. L. Nollet; Fidel Toldra:
Handbook of Processed Meats and Poultry Analysis - hardcover

2008, ISBN: 9781420045314

ID: 9226580

Hardcover, Buch, [PU: Crc Press Inc]

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Details of the book
Handbook of Processed Meats and Poultry Analysis
Author:

Leo M.L. Nollet Nollet, Leo M.L. Fidel Toldra Toldra, Fidel

Title:

Handbook of Processed Meats and Poultry Analysis

ISBN:

1420045318

The Handbook of Processed Meats and Poultry Analysis provides an overview of the analytical tools currently available for the analysis of meat and poultry products. This book describes the role of these techniques for processing control and evaluation of the final quality. It also presents analytical methodologies to assure the control of different safety concerns related to processing. The text covers technological quality aspects, such as physical sensors and additives; nutritional quality aspects, such as antioxidants and vitamins; sensory quality aspects, such as color, texture, and flavor; as well as safety aspects, such as spoilage detection, microbial foodborne pathogens, contaminants, and allergens.

Details of the book - Handbook of Processed Meats and Poultry Analysis


EAN (ISBN-13): 9781420045314
ISBN (ISBN-10): 1420045318
Hardcover
Publishing year: 2008
Publisher: CRC PR INC
763 Pages
Weight: 1,490 kg
Language: eng/Englisch

Book in our database since 28.05.2007 14:28:05
Book found last time on 31.08.2016 11:21:16
ISBN/EAN: 1420045318

ISBN - alternate spelling:
1-4200-4531-8, 978-1-4200-4531-4

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