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  • © 1995

Meat and Meat Products: Technology, Chemistry and Microbiology

Part of the book series: Food Products Series (FPRS, volume 3)

Buying options

Softcover Book USD 119.99
Price excludes VAT (USA)

About this book

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 clear format.
The book includes details of conversion of muscle into meat, uncooked, comminuted and re-formed meat products, cured and cooked meats and meat products, fermented meats and frozen and dried meats and meat products. The study of meat and meat products is a major part of most food science and technology courses, and is therefore invaluable to undergraduate students studying these disciplines and to those taking more specialized MSc or other postgraduate courses.
As the book provides thorough coverage of all industrial aspects, including control points (HACCP), it is also of great use to food industry employees involved in product development, production management and quality assurance, especially those studying for professional qualifications. Academics involved in teaching elements of this subject and personnel involved in a regulatory capacity should also find this book ideal for their use.

Authors and Affiliations

  • Reading, United Kingdom

    A. Varnam

Bibliographic Information

  • Book Title: Meat and Meat Products: Technology, Chemistry and Microbiology

  • Authors: A. Varnam, J.M. Sutherland

  • Series Title: Food Products Series

  • Publisher: Springer New York, NY

  • eBook Packages: Springer Book Archive

  • Copyright Information: Springer-Verlag US 1995

  • Softcover ISBN: 978-0-412-49560-1Published: 31 December 1996

  • Series ISSN: 2945-5073

  • Series E-ISSN: 2945-5081

  • Edition Number: 1

  • Number of Pages: 444

  • Topics: Food Science

Buying options

Softcover Book USD 119.99
Price excludes VAT (USA)