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4 produkter
4 produkter
742 kr
Skickas inom 5-8 vardagar
The second edition of the book Principles of Meat Technology includes important reference materials and updated scientific information on the subject matter that will be of great use to individuals working in the meat processing industry. This comprehensive resource covers topics such as fresh meat and aquatic foods, processing techniques, preservation methods, packaging standards, and biotechnological applications.The book is designed to provide students of Veterinary Science with the knowledge, skills, and most recent information on the subject. The material, scientific facts, and language are presented in a manner that makes it easy for students of Veterinary Science, Food Science and Technology, Fish Technology, Meat Technology, academicians, technicians, and processors of animal and fish products to understand the principles of meat science.
1 190 kr
Skickas inom 5-8 vardagar
The use of abattoir establishments, including the procedures involved in producing high-quality meat, and the scientific evaluation of food animals and their carcasses, are all examined in an effective manner. The sustainability of the meat industry and meat food sector is largely dependent on the proper utilization of by-products generated in abattoirs, such as blood, hides and skins, intestines, bones, and glandular by-products. These topics are discussed in a more understandable and realistic manner. The book also covers the waste generated by abattoirs and the sanitary requirements for these establishments. Additionally, the book provides comprehensive information on wool technology, including the process of shearing, sampling, wool structure, physico-chemical properties, processing, and testing. This valuable resource will serve as a source of knowledge and information for those involved in the meat and wool industries, including professionals, businesses, planners, and researchers.
1 463 kr
Skickas inom 5-8 vardagar
The second edition of the book Principles of Meat Technology includes important reference materials and updated scientific information on the subject matter that will be of great use to individuals working in the meat processing industry. This comprehensive resource covers topics such as fresh meat and aquatic foods, processing techniques, preservation methods, packaging standards, and biotechnological applications.The book is designed to provide students of Veterinary Science with the knowledge, skills, and most recent information on the subject. The material, scientific facts, and language are presented in a manner that makes it easy for students of Veterinary Science, Food Science and Technology, Fish Technology, Meat Technology, academicians, technicians, and processors of animal and fish products to understand the principles of meat science.
2 936 kr
Skickas inom 5-8 vardagar
The fundamentals of abattoir establishments, slaughter procedures for quality meat production, and the scientific evaluation of food animals and carcasses are discussed in the most effective manner possible. The sustainability of the meat industry and meat food sector is largely dependent on the utilization of abattoir by-products. Thus, the book provides a detailed overview of the various types of by-products generated in abattoirs, including blood, hide and skin, intestines, bones, glandular by-products, and more. The book also provides a realistic approach to the waste generated in abattoirs and the sanitary requirements necessary for their operation.Furthermore, the book provides an extensive overview of wool technology, starting from shearing, sampling, wool structure, physico-chemical properties, processing, and testing. It will serve as a valuable source of knowledge and information for individuals engaged in the meat and wool professions, business, planning, and research. The book provides a comprehensive understanding of the various aspects of abattoir and wool technology, making it an indispensable resource for professionals and researchers in the field.