Author: Serhat Ertan
Publisher: ERP Destekli Bütçe Danışmanlığı A.Ş.
ISBN:
Category : Business & Economics
Languages : en
Pages : 218
Book Description
This book is the largest referral for Turkish companies.
74 Company Book - MEAT AND MEAT PRODUCTS
Meat and Meat Products: Technology, Chemistry and Microbiology
Author: A. Varnam
Publisher: Springer Science & Business Media
ISBN: 9780412495601
Category : Business & Economics
Languages : en
Pages : 448
Book Description
Provides integrated and up-to-date coverage of this important food group
Publisher: Springer Science & Business Media
ISBN: 9780412495601
Category : Business & Economics
Languages : en
Pages : 448
Book Description
Provides integrated and up-to-date coverage of this important food group
The Science of Meat and Meat Products
Author: American Meat Institute Foundation
Publisher:
ISBN:
Category : Meat
Languages : en
Pages : 478
Book Description
Publisher:
ISBN:
Category : Meat
Languages : en
Pages : 478
Book Description
Meat Products
Author:
Publisher:
ISBN:
Category : Meat industry and trade
Languages : en
Pages : 12
Book Description
Publisher:
ISBN:
Category : Meat industry and trade
Languages : en
Pages : 12
Book Description
Meatfacts 74
Author: American Meat Institute
Publisher:
ISBN:
Category : Meat industry and trade
Languages : en
Pages : 21
Book Description
Publisher:
ISBN:
Category : Meat industry and trade
Languages : en
Pages : 21
Book Description
Meats and Meat Products
Author: William Henry Tomhave
Publisher:
ISBN:
Category : Food of animal origin
Languages : en
Pages : 436
Book Description
Publisher:
ISBN:
Category : Food of animal origin
Languages : en
Pages : 436
Book Description
The Meat Buyers Guide
Author: NAMP North American Meat Processors Association
Publisher: John Wiley & Sons
ISBN: 0470076577
Category : Cooking
Languages : en
Pages : 339
Book Description
For well over sixty years, the North American Meat Processors Association (NAMP) has provided the foodservice industry with reliable guidelines for purchasing meat. The Meat Buyer's Guide: Beef, Lamb, Veal, Pork, and Poultry maintains the authoritative information professionals expect, and by including information from The Poultry Buyer's Guide in this new edition, it offers a complete, single-source reference for every facility's meat-buying needs. This new edition of The Meat Buyer's Guide features: New uses for muscles in meat carcasses New trim, cut, and processing options More than 60 new photographs NORTH AMERICAN MEAT PROCESSORS ASSOCIATION is a nonprofit trade association comprised of meat processing companies and associates who share a continuing commitment to provide their customers with reliable and consistent high-quality meat, poultry, seafood, game, and other food products. NAMP Member Companies provide unparalleled service to their customers through their unique meat product offerings and premium distribution systems. They are meat experts who satisfy their customer's needs with quality products, professionalism and realiabity. Look for the NAMP symbol when deciding on a meat and food supplier. To find a NAMP Meat Specialist near you, visit www.namp.com CUSTOMIZE THE MEAT BUYER'S GUIDE! To purchase customized copies of The Meat Buyer's Guide featuring your company's logo, please call 201-748-7771 or email [email protected].
Publisher: John Wiley & Sons
ISBN: 0470076577
Category : Cooking
Languages : en
Pages : 339
Book Description
For well over sixty years, the North American Meat Processors Association (NAMP) has provided the foodservice industry with reliable guidelines for purchasing meat. The Meat Buyer's Guide: Beef, Lamb, Veal, Pork, and Poultry maintains the authoritative information professionals expect, and by including information from The Poultry Buyer's Guide in this new edition, it offers a complete, single-source reference for every facility's meat-buying needs. This new edition of The Meat Buyer's Guide features: New uses for muscles in meat carcasses New trim, cut, and processing options More than 60 new photographs NORTH AMERICAN MEAT PROCESSORS ASSOCIATION is a nonprofit trade association comprised of meat processing companies and associates who share a continuing commitment to provide their customers with reliable and consistent high-quality meat, poultry, seafood, game, and other food products. NAMP Member Companies provide unparalleled service to their customers through their unique meat product offerings and premium distribution systems. They are meat experts who satisfy their customer's needs with quality products, professionalism and realiabity. Look for the NAMP symbol when deciding on a meat and food supplier. To find a NAMP Meat Specialist near you, visit www.namp.com CUSTOMIZE THE MEAT BUYER'S GUIDE! To purchase customized copies of The Meat Buyer's Guide featuring your company's logo, please call 201-748-7771 or email [email protected].
Meat Processing, Manufactured Meats
Author: Sam Oldfield
Publisher:
ISBN:
Category : Meat industry and trade
Languages : en
Pages : 90
Book Description
Publisher:
ISBN:
Category : Meat industry and trade
Languages : en
Pages : 90
Book Description
Handbook of Meat and Meat Processing, Second Edition
Author: Y. H. Hui
Publisher: CRC Press
ISBN: 1439836833
Category : Technology & Engineering
Languages : en
Pages : 1003
Book Description
Retitled to reflect expansion of coverage from the first edition, Handbook of Meat and Meat Processing, Second Edition, contains a complete update of materials and nearly twice the number of chapters. Divided into seven parts, the book covers the entire range of issues related to meat and meat processing, from nutrients to techniques for preservation and extending shelf life. Topics discussed include: An overview of the meat-processing industry The basic science of meat, with chapters on muscle biology, meat consumption, and chemistry Meat attributes and characteristics, including color, flavor, quality assessment, analysis, texture, and control of microbial contamination The primary processing of meat, including slaughter, carcass evaluation, and kosher laws Principles and applications in the secondary processing of meat, including breading, curing, fermenting, smoking, and marinating The manufacture of processed meat products such as sausage and ham The safety of meat products and meat workers, including sanitation issues and hazard analysis Drawn from the combined efforts of nearly 100 experts from 16 countries, the book has been carefully vetted to ensure technical accuracy for each topic. This definitive guide to meat and meat products it is a critical tool for all food industry professionals and regulatory personnel.
Publisher: CRC Press
ISBN: 1439836833
Category : Technology & Engineering
Languages : en
Pages : 1003
Book Description
Retitled to reflect expansion of coverage from the first edition, Handbook of Meat and Meat Processing, Second Edition, contains a complete update of materials and nearly twice the number of chapters. Divided into seven parts, the book covers the entire range of issues related to meat and meat processing, from nutrients to techniques for preservation and extending shelf life. Topics discussed include: An overview of the meat-processing industry The basic science of meat, with chapters on muscle biology, meat consumption, and chemistry Meat attributes and characteristics, including color, flavor, quality assessment, analysis, texture, and control of microbial contamination The primary processing of meat, including slaughter, carcass evaluation, and kosher laws Principles and applications in the secondary processing of meat, including breading, curing, fermenting, smoking, and marinating The manufacture of processed meat products such as sausage and ham The safety of meat products and meat workers, including sanitation issues and hazard analysis Drawn from the combined efforts of nearly 100 experts from 16 countries, the book has been carefully vetted to ensure technical accuracy for each topic. This definitive guide to meat and meat products it is a critical tool for all food industry professionals and regulatory personnel.
Camel Meat and Meat Products
Author: Isam T. Kadim
Publisher: CABI
ISBN: 178064101X
Category : Technology & Engineering
Languages : en
Pages : 258
Book Description
Camel meat has many benefits as a meat product. It has low fat content and is highly nutritious, and has potential to be used to combat hyperacidity, hypertension, pneumonia and respiratory disease. This book reviews up-to-date literature on camel meat and meat products, carcass and meat quality characteristics, muscle structure, post-mortem analysis and the nutritive value to humans. A comparatively small component of global meat consumption, camel meat has the potential to undergo an explosion of production worldwide, and currently farming for camel meat in Asia, Africa, Latin America and Australia is undergoing significant expansion. The potential of camel meat in helping to meet projected world food shortages, and being sustainably farmed, is also explored by the editors.
Publisher: CABI
ISBN: 178064101X
Category : Technology & Engineering
Languages : en
Pages : 258
Book Description
Camel meat has many benefits as a meat product. It has low fat content and is highly nutritious, and has potential to be used to combat hyperacidity, hypertension, pneumonia and respiratory disease. This book reviews up-to-date literature on camel meat and meat products, carcass and meat quality characteristics, muscle structure, post-mortem analysis and the nutritive value to humans. A comparatively small component of global meat consumption, camel meat has the potential to undergo an explosion of production worldwide, and currently farming for camel meat in Asia, Africa, Latin America and Australia is undergoing significant expansion. The potential of camel meat in helping to meet projected world food shortages, and being sustainably farmed, is also explored by the editors.