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Handbook of Processed Meats and Poultry Analysis - Leo M.L. Nollet
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Leo M.L. Nollet:
Handbook of Processed Meats and Poultry Analysis - nouveau livre

2010, ISBN: 9781420045314

ID: 9781420045314

Handbook of Processed Meats and Poultry Analysis: Hardback: CRC Press Inc: 9781420045314: 31 Oct 2008: Discusses various analysis techniques for animal-derived products. This book presents an examination of the nutritional qualities of meat products and poultry. It is suitable for those involved with the processing of muscle foods in both academia and industry. 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 Toldrà, 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 colorantsMethods to measure meat's antioxidant capacitySpoilage detectionAnalytical 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. Food & Beverage Technology, , , , Handbook of Processed Meats and Poultry Analysis, Leo M.L. Nollet, 9781420045314, Taylor & Francis Inc, , , , ,, [PU: CRC Press]

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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 - nouveau livre

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) - edition reliée, livre de poche

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 - nouveau livre

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 - edition reliée, livre de poche

2008, ISBN: 9781420045314

ID: 9226580

Hardcover, Buch, [PU: Crc Press Inc]

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Détails sur le livre
Handbook of Processed Meats and Poultry Analysis

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.

Informations détaillées sur le livre - Handbook of Processed Meats and Poultry Analysis


EAN (ISBN-13): 9781420045314
ISBN (ISBN-10): 1420045318
Version reliée
Date de parution: 2008
Editeur: CRC PR INC
763 Pages
Poids: 1,490 kg
Langue: eng/Englisch

Livre dans la base de données depuis 28.05.2007 14:28:05
Livre trouvé récemment le 04.07.2017 18:12:45
ISBN/EAN: 1420045318

ISBN - Autres types d'écriture:
1-4200-4531-8, 978-1-4200-4531-4


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