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Ranging from biofuels to building materials, and from cosmetics to pharmaceuticals, the list of products that may be manufactured using discards from farming and fishery operations is extensive. Byproducts from Agriculture and Fisheries examines the procedures and...
This comprehensive work explores the demand, supply and variable consumer attitude toward a wide variety of unconventional and exotic animal species that are consumed in different parts of the world. Individual chapters focus on the consumption of horse meat, camel,...
Still the most up-to-date, comprehensive, and authoritative book on food diagnostics available Featuring seven entirely new chapters, the second edition of this critically acclaimed guide has been extensively revised and updated. Once again delivering food professionals...
Fermented meat products have been consumed for centuries in many different parts of the world and constitute one of the most important groups of food. Bacterial cultures are used in their manufacture to preserve the meat and confer particular textures and sensory...
Food proteomics is one of the most dynamic and fast-developing areas in food science. The goal of this book is to be a reference guide on the principles and the current and future potential applications of proteomics in food science and technology. More specifically,...
The goal of the Brief is to summarize the state of the art on the chemical safety issues currently concerning meat and poultry, and to discuss the current international legislation on the tools available for their control.The Brief will review the analytical controls...
Safety of Meat and Processed Meat provides the reader with the recent developments in the safety of meat and processed meat, from the abattoir along the processing chain to the final product. To achieve this goal, the editor uses five approaches. The first part deals...
meat science,meat manufacturing,meat technology,meat quality,meat safety, food safety...
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