Meat and Meat Products: Technology, Chemistry and Microbiology

by Alan H. Varnam and Jane P. Sutherland

Meat and Meat Products integrates the fundamental disciplines of food science, such as chemistry and microbiology, with processing technology and product - related aspects such as criteria for acceptability. The book provides thoroughly integrated and up-to-date coverage of this important food group and by careful use of learning objectives, tables, figures, boxes and exercises, guides the professional and student alike through its user friendly and...

• Format: Paperback
• Language: English
• ISBN: 0412495600
• ISBN13: 9780412495601
• Release Date: December 1995
• Publisher: Springer
• Length: 444 Pages
• Weight: 1.37 lbs.
• Dimensions: 0.9" x 6.2" x 9.2"