Wiley - Emerging Technologies In Meat Processing: Production, Processing And Technology (2017 EN)

Discussion in 'Food Science' started by Kanka, Jan 18, 2017.

  1. Kanka

    Kanka Well-Known Member Loyal User

    Likes Received:
    Trophy Points:

    Author: Enda J. Cummins (Editor), James G. Lyng (Editor)
    Full Title: Emerging Technologies Iin Meat Processing: Production, Processing And Technology
    Publisher: Wiley-Blackwell; 1 edition (December 19, 2016)
    Year: 2017
    ISBN-13: 9781118350683 (978-1-118-35068-3)
    ISBN-10: 1118350685
    Pages: 448
    Language: English
    Genre: Food Science & Technology
    File type: PDF (True, but nonnative Cover)
    Quality: 9/10
    Price: 162.50 €

    Meat is a global product, which is traded between regions, countries and continents. The onus is on producers, manufacturers, transporters and retailers to ensure that an ever-demanding consumer receives a top quality product that is free from contamination. With such a dynamic product and market place, new innovative ways to process, package and assess meat products are being developed. With ever increasing competition and tighter cost margins, industry has shown willingness to engage in seeking novel innovative ways of processing, packaging and assessing meat products while maintaining quality and safety attributes.

    This book provides a comprehensive overview on the application of novel processing techniques. It represents a standard reference book on novel processing, packaging and assessment methods of meat and meat products. It is part of the IFST Advances in Food Science book series.

    Last edited by a moderator: Aug 18, 2018

Share This Page