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Lawrie's Meat Science
Language: English
Published by Elsevier Science & Technology, 2006
ISBN 10: 1845691598 ISBN 13: 9781845691592
Seller: Better World Books Ltd, Dunfermline, United Kingdom
Seller rating 5 out of 5 stars
Condition: Good. Former library copy. Pages intact with minimal writing/highlighting. The binding may be loose and creased. Dust jackets/supplements are not included. Includes library markings. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good.
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Condition: Sehr gut. Zustand: Sehr gut | Seiten: 368 | Sprache: Englisch | Produktart: Bücher | When developing new food products, it is important to understand the major mechanisms of food macromolecule interactions. The first edition of this book provided a useful scientific and theoretical base describing the reasons for polymer action. The second edition updates the substantial progress that has occurred during the last ten years in many aspects of understanding, measuring, and utilizing functional macromolecules. The shift to analyzing mixtures rather than single polymers is assessed and the relevant interactions that are known to take place between the large molecules are examined. A new chapter on high pressure processing is included to show the importance of new methodology to texturize proteins. The book is an essential reference for food scientists who need to understand the fundamental principles that underlie functional behavior of interacting food macromolecules.
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Condition: Brand New. New. US edition. Expediting shipping for all USA and Europe orders excluding PO Box. Excellent Customer Service.
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Functional Properties of Food Macromolecules (Chapman & Hall Food Science Book)
Seller: Ria Christie Collections, Uxbridge, United Kingdom
Seller rating 5 out of 5 stars
£ 136.79
£ 11.98 shipping
Ships from United Kingdom to U.S.A.Quantity: Over 20 available
Add to basketCondition: New. In.
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Meat Processing: Improving Quality (Woodhead Publishing Series in Food Science, Technology and Nutrition)
Book 9 of 301: Woodhead Publishing Series in Food Science, Technology and NutritionLanguage: English
Published by Woodhead Publishing Ltd 2002-09-30, 2002
ISBN 10: 1855735830 ISBN 13: 9781855735835
£ 158.14
£ 15.49 shipping
Ships from United Kingdom to U.S.A.Quantity: Over 20 available
Add to basketHardcover. Condition: New.
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Condition: New. pp. 368 2nd Edition.
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Meat Processing
Book 9 of 301: Woodhead Publishing Series in Food Science, Technology and NutritionLanguage: English
Published by Woodhead Publishing Limited, 2002
ISBN 10: 1855735830 ISBN 13: 9781855735835
Condition: New. pp. 480.
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Paperback. Condition: Good. Good. Dust Jacket NOT present. CD WILL BE MISSING. . SHIPS FROM MULTIPLE LOCATIONS. book.
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Meat Processing
Book 9 of 301: Woodhead Publishing Series in Food Science, Technology and NutritionLanguage: English
Published by Woodhead Publishing Limited, 2002
ISBN 10: 1855735830 ISBN 13: 9781855735835
Condition: New. pp. 480.
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Hardcover. Condition: Brand New. 1st edition. 480 pages. 9.30x6.00x1.30 inches. In Stock.
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Meat Processing
Book 9 of 301: Woodhead Publishing Series in Food Science, Technology and NutritionLanguage: English
Published by Woodhead Publishing Limited, 2002
ISBN 10: 1855735830 ISBN 13: 9781855735835
Condition: New. pp. 480.
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MEAT PROCESSING Improving Quality
Published by Woodhead Publishing Ltd, , Cambridge UK, 2002
Seller: E.J Morten Booksellers BA, MANCHESTER, United Kingdom
Association Member: ABA ILAB PBFA
Seller rating 4 out of 5 stars
Hb original laminated covers xv,464pp, graphs and charts A FINE Copy.
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Gebunden. Condition: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. When developing new food products, it is important to understand the major mechanisms of food macromolecule interactions. The first edition of this book provided a useful scientific and theoretical base describing the reasons for polymer action. The s.
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Condition: New. Print on Demand pp. 368 52:B&W 6.14 x 9.21in or 234 x 156mm (Royal 8vo) Case Laminate on White w/Gloss Lam.
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Condition: new. Questo è un articolo print on demand.
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Condition: New. PRINT ON DEMAND pp. 368.
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Meat Processing
Book 9 of 301: Woodhead Publishing Series in Food Science, Technology and NutritionLanguage: English
Published by Elsevier Science & Technology, Woodhead Publishing, 2002
ISBN 10: 1855735830 ISBN 13: 9781855735835
Seller: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, Germany
Seller rating 5 out of 5 stars
Buch. Condition: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -Meat is both a major food in its own right and a staple ingredient in many food products. With its distinguished editors and an international team of contributors, Meat processing reviews research on what defines and determines meat quality, and how it can be maintained or improved during processing.Part one considers the various aspects of meat quality. There are chapters on what determines the quality of raw meat, changing views of the nutritional quality of meat and the factors determining such quality attributes as colour and flavour. Part two discusses how these aspects of quality are measured, beginning with the identification of appropriate quality indicators. It also includes chapters on both sensory analysis and instrumental methods including on-line monitoring and microbiological analysis. Part three reviews the range of processing techniques that have been deployed at various stages in the supply chain. Chapters include the use of modelling techniques to improve quality and productivity in beef cattle production, new decontamination techniques after slaughter, automation of carcass processing, high pressure processing of meat, developments in modified atmosphere packaging and chilling and freezing. There are also chapters on particular products such as restructured meat and fermented meat products.With its detailed and comprehensive coverage of what defines and determines meat quality, Meat processing is a standard reference for all those involved in the meat industry and meat research. Englisch.
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Meat Processing : Improving Quality
Book 9 of 301: Woodhead Publishing Series in Food Science, Technology and NutritionLanguage: English
Published by Elsevier Science & Technology, Woodhead Publishing, 2002
ISBN 10: 1855735830 ISBN 13: 9781855735835
Buch. Condition: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - Meat is both a major food in its own right and a staple ingredient in many food products. With its distinguished editors and an international team of contributors, Meat processing reviews research on what defines and determines meat quality, and how it can be maintained or improved during processing.Part one considers the various aspects of meat quality. There are chapters on what determines the quality of raw meat, changing views of the nutritional quality of meat and the factors determining such quality attributes as colour and flavour. Part two discusses how these aspects of quality are measured, beginning with the identification of appropriate quality indicators. It also includes chapters on both sensory analysis and instrumental methods including on-line monitoring and microbiological analysis. Part three reviews the range of processing techniques that have been deployed at various stages in the supply chain. Chapters include the use of modelling techniques to improve quality and productivity in beef cattle production, new decontamination techniques after slaughter, automation of carcass processing, high pressure processing of meat, developments in modified atmosphere packaging and chilling and freezing. There are also chapters on particular products such as restructured meat and fermented meat products.With its detailed and comprehensive coverage of what defines and determines meat quality, Meat processing is a standard reference for all those involved in the meat industry and meat research.
