Meat Processing Technology Q&A

Author: Seikichi Sawaguchi. Takeji Tsukada (Japan)
Publisher:
Publish Date: 2000-06-01
Features: This book is divided into eight chapters. It discusses eight aspects in the form of Q&A: the general characteristics and science of meat, meat preservation and freshness, meat food processing methods, quality management and inspection methods for meat food processing, meat processing machinery, sausage casings and packaging materials, auxiliary materials and general chemistry, electricity, and basic knowledge of safety and hygiene for meat product processing. This book is suitable for scientific research and design personnel, technical workers engaged in meat and meat product processing, as well as for reference by faculty and students of relevant colleges and universities.