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Salami: Practical Science and Processing Technology
US $99.90
ApproximatelyRM 421.30
Condition:
Brand New
A new, unread, unused book in perfect condition with no missing or damaged pages.
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US $5.90 (approx RM 24.88) Economy Shipping.
Located in: Pomona,CA, United States
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Estimated between Tue, 29 Jul and Mon, 4 Aug to 91768
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eBay item number:186341079662
Item specifics
- Condition
- Brand New: A new, unread, unused book in perfect condition with no missing or damaged pages. See all condition definitionsopens in a new window or tab
- Actual ISBN
- 9780128095980
- Book Title
- Salami: Practical Science and Processing Technology
- ISBN
- 9780128095980
About this product
Product Identifiers
Publisher
Elsevier Science & Technology
ISBN-10
0128095989
ISBN-13
9780128095980
eBay Product ID (ePID)
222030588
Product Key Features
Number of Pages
230 Pages
Publication Name
Salami : Practical Science and Processing Technology
Language
English
Subject
Food Science, Machinery
Publication Year
2016
Type
Textbook
Subject Area
Technology & Engineering
Format
Trade Paperback
Dimensions
Item Length
9 in
Item Width
6 in
Additional Product Features
Intended Audience
Scholarly & Professional
LCCN
2016-936254
Dewey Edition
23
Illustrated
Yes
Dewey Decimal
641.36
Table Of Content
Meat and fat 1. Meat and fat2. Biochemistry of meat3. Definitions Additives 4. Additives 5. Colour in cured meat products and fresh meat6. Casings Production technology 7. Fermented salami - non heat treated8. Typical products made in the world9. Fermented salami - semi cooked and fully cooked10. Typical products made in the world11. Non-fermented salami - fully cooked12. Typical products made in the world
Synopsis
Salami: Practical Science and Processing Technology is a one-of-a-kind reference that covers all types of salami products from around the world, including all aspects of salami, such as microbiology, food safety, and research development trends. It provides the latest scientific findings and developments used to describe the production and manufacturing processes that lead to products that are produced efficiently and safe to eat. The book is a comprehensive resource that combines a scientific and hands-on approach that is useful not only to those in the industry, but also students of meat science. The purpose of the book is to give clear and helpful guidelines to professionals within the meat-processing industry, such as technical, production, operations, process improvement, quality control, and research and development managers. Provides food safety summaries at the end of each chapter Includes detailed information on the composition and function of raw meat, additives, and technologies Presents recipes on how salami is produced by linking theory and science with the process of making salami Describes how to avoid faulty products and control food safety, etc., Salami: Practical Science and Processing Technology is a one-of-a-kind reference that covers all types of salami products from around the world, including all aspects of salami, such as microbiology, food safety, and research development trends. It provides the latest scientific findings and developments used to describe the production and manufacturing processes that lead to products that are produced efficiently and safe to eat. The book is a comprehensive resource that combines a scientific and hands-on approach that is useful not only to those in the industry, but also students of meat science. The purpose of the book is to give clear and helpful guidelines to professionals within the meat-processing industry, such as technical, production, operations, process improvement, quality control, and research and development managers.
LC Classification Number
TX749.5.S28F45 2016
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Seller feedback (11,248)
- *****- Feedback left by buyer.Past monthVerified purchaseA++++
- *****- Feedback left by buyer.Past monthVerified purchaseGreat, I'm a happy customer.
- *****- Feedback left by buyer.Past monthVerified purchasePassed my exam (AIF-C01 AWS Certified AI Practitioner)! I strongly recommend taking an AI course first, and then using these questions to practice. (80% of the questions came from this set!)