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Value Addition and Quality Control of Meat Products
Published by
Agrotech Publishing Academy Agrotech, 2014
ISBN 10: 8183213502
ISBN 13: 9788183213509
New
Softcover
Seller: Books Puddle, New York, NY, U.S.A.
Seller rating 4 out of 5 stars
Condition: New. Seller Inventory # 2658631563
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Value Addition and Quality Control of Meat Products
Published by
Agrotech Publishing Academy, 2014
ISBN 10: 8183213502
ISBN 13: 9788183213509
New
Softcover
Seller: Majestic Books, Hounslow, United Kingdom
Seller rating 4 out of 5 stars
Condition: New. Seller Inventory # 50928212
Buy New
£ 49.28
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Ships from United Kingdom to U.S.A.
Ships from United Kingdom to U.S.A.
Quantity: 4 available
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Value Addition and Quality Control of Meat Products
Published by
Agrotech Publishing Academy, 2014
ISBN 10: 8183213502
ISBN 13: 9788183213509
New
Softcover
Seller: Biblios, Frankfurt am main, HESSE, Germany
Seller rating 4 out of 5 stars
Condition: New. Seller Inventory # 1858631553
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Value Addition and Quality Control of Meat Products : Opportunities and Challenges
Published by
Agrotech Publishing Academy, 2014
ISBN 10: 8183213502
ISBN 13: 9788183213509
New
Hardcover
First Edition
Seller: Vedams eBooks (P) Ltd, New Delhi, India
Seller rating 4 out of 5 stars
Hardcover. Condition: New. Dust Jacket Condition: New. 1st Edition. Contents: Preface. 1. Opportunities in value addition and challenges in quality control of meat products including slaughterhouse by-products/V.V. Kulkarni. 2. Overview of meat industry in India/Robinson J.J. Abraham. 3. Value added milk, meat, egg and their by-products/M.R. Purushothaman and D. Chandrasekharan. 4. Organic meat production/V. Ramesh Saravana Kumar. 5. Recent advances in value added meat products/N. Kondaiah. 6. Poultry meat production scenario/M. Babu. 7. Utilization of livestock/Abattoir by-products/J. Abraham and V.V. Kulkarni. 8. Application of technologies in value addition of meat/R. Narendra Bau. 9. Hurdle technology: Concept and its application in food processing/A. Kalaikannan. 10. APEDA's role in enhancing exports of agricultural products/R. Ravindra. 11. Egg quality evaluation and preparation of value added products/R. Amutha. 12. Food safety issues in food processing/A.R. Sankaralingam. 13. Role of BIS in food safety/M. Sadasivam and G. Bhaskar. 14. Sensory evaluation of meat products and their application in new product development/S. Suresh Kumar. 15. Nutraceuticals in human health/D. Santhi Value addition in meat industry has always attracted the consumers and processors world over for the reason it gives variety, choice of products to suit their purse. Introduction of new varieties of meat product is constantly attempted by the processors and is also carefully watched by the consumers. Another aspects of value addition, which is gaining momentum, is the value added health foods. These products are designed to suit the nutritional requirement, diet restrictions of different categories of people. Energy foods for sports men, defense food and irradiated foods are developing with the specific purpose. Naturally when the value addition is done with the specific purpose the cost of the products takes the back seat while the quality with purpose is a priority like designer eggs, low fat meat recipes, high protein diets for children and self-heating cans etc. These are prepared as per the dietary guidelines and often have become an advertising tool for the manufacturing companies. While discussing about meat processing optimum utilization of by products is equally important for increasing profit and minimizing environmental pollution. Seller Inventory # 112111