Methods of Test for Meat and Meat Products. Determination of Moisture Content (Reference Method) PDF Download
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Author: Carrick Devine Publisher: Academic Press ISBN: 0080924441 Category : Technology & Engineering Languages : en Pages : 2714
Book Description
The Encyclopedia of Meat Sciences is an impressive and important body of work. Prepared by an international team of experts, this reference work covers all important aspects of meat science from stable to table, including animal breeding, physiology and slaughter, meat preparation, packaging, welfare, and food safety, to name a few. This Encyclopedia further covers important topics such as food microbiology, meat in human nutrition, biotechnological advances in breeding and many more. The Encyclopedia of Meat Sciences is an invaluable resource to practitioners of meat science and students alike. Also available online via ScienceDirect – featuring extensive browsing, searching, and internal cross-referencing between articles in the work, plus dynamic linking to journal articles and abstract databases, making navigation flexible and easy. For more information, pricing options and availability visit www.info.sciencedirect.com. Foreword written by Rt. Hon. Helen Clark, Prime Minister of New Zealand Over 200 articles covering all aspects of meat science Reading lists at the end of each article provide further information into primary literature Various figures and tables illustrating the text and a color plate section in each volume Appeals to students, academics researchers and professionals working not only in meat science, but also food science, veterinary sciences, agricultural engineering and livestock management Extensive cross-referencing
Author: Leo M. L. Nollet Publisher: CRC Press ISBN: 9780824750381 Category : Food Languages : en Pages : 512
Book Description
Presents contemporary methods of measuring optical properties, moisture, ash content, and other physical characteristics of food and evaluates techniques used to trace nutrient analytes ranging from peptides, proteins, and enzymes to aroma compounds to carbohydrates and starch.
Author: J.E. Cantle Publisher: Elsevier ISBN: 008087553X Category : Science Languages : en Pages : 465
Book Description
The topic is treated here in a very practical manner. The bulk of the book is concerned with real-life analyses for practising instrumentalists and differs from the literature supplied by manufacturers of atomic absorption instruments in that the methods described can be interpreted using all sorts of hardware, and in that far more chemistry and sample preparation are included.
Author: Y. Pomeranz Publisher: Springer Science & Business Media ISBN: 1461569982 Category : Technology & Engineering Languages : en Pages : 788
Book Description
The first edition of Food Analysis: Theory and Practice was published in 1971 and was revised in 1978. The second edition was published in 1987, and in 1993 we found it necessary to prepare a third edition to reflect and cover the most recent advances in the field of food analysis. A complete revision of a book is an arduous and anguished task. The following are challenges that we wanted to address in this revision: to update the material without eliminating classic and time-preserved and honored methods used by the food analyst; to broaden and deepen the coverage and scope without increasing the size of the book; and to produce a textbook (for senior undergraduate and graduate students) with regard to objectives, scope, and outlay while providing a reference and resource for the worker and researcher in the field of food analysis. To meet those challenges we added much new material and took out practically the same amount of "rel atively outdated" material. Every chapter has been extensively updated and revised; many of the pictures in the previous editions were deleted and, whenever available and appropriate, were replaced by diagrams or flow sheets. In Part I we have expanded the seetions on sampling, preparation of sam pIes, reporting results, and reliability of analyses.
Author: United States. Food Safety and Inspection Service. Microbiology Division Publisher: ISBN: Category : Agricultural microbiology Languages : en Pages : 634
Author: United States. Congress. House. Committee on Agriculture. Subcommittee on Livestock, Dairy, and Poultry Publisher: ISBN: Category : Meat inspection Languages : en Pages : 900
Author: British Standards Institute Staff
Author: British Standards Institute Staff
Author: Carrick Devine
Author: Leo M. L. Nollet
Author: J.E. Cantle
Author: Y. Pomeranz
Author: United States. Food Safety and Inspection Service. Microbiology Division
Author: United States. Congress. House. Committee on Agriculture. Subcommittee on Livestock, Dairy, and Poultry
Author: International Organization for Standardization
Author: Bureau of Indian Standards
Author: A. Varnam