Meat Processing Manual

Author: Keizo Amano
Publisher:
Publish Date: 1992-06-01
Features: "Meat Processing Handbook" is a collection of knowledge. It not only has a certain depth in theory but also emphasizes guiding practical operations, striving for simplicity and clarity, focusing on processing techniques, and is a rare and relatively comprehensive reference tool. The entire book is divided into three main parts: Basic Science of Meat, Processing Technology and Products, and Product Management. It is suitable for science and technology personnel and operators in China's meat processing industry, and can also serve as a teaching material for technical training and a reference book for teachers and students in higher education institutions.