Aguarde...
 

HANDBOOK OF MEAT PROCESSING


    R$ 1.853,90

    em até 10x de R$ 185,39 sem juros no cartão, ver mais opções
    Produto sob encomenda
    Previsão: 8 Semanas + Frete

     
    Frete grátis para compras acima de:
    Sul e Sudeste: R$ 99,00
    Centro-Oeste e Nordeste: R$ 109,00
    Norte: R$ 139,00
    Confira o regulamento

    Calcule prazo de entrega e frete:

     - 

    Sinopse

    The Handbook of Meat Processing comprehensively presents the current status of the manufacturing of the most important meat products. Part one, Technologies, begins with discussions on meat chemistry, biochemistry and quality and then provides background information on main technologies involved in the processing of meat, such as freezing, cooking, smoking, fermentation, emulsification, drying and curing. Part two, Products, is focused on the description of the manufacture of the most important products, including cooked and dry-cured hams, cooked and fermented sausages, bacon, canned meat, paté, restructured meats and functional meat products. Part three, Controls, offers current approaches for the control of the quality and safety of manufactured meat products.

    Detalhes do Produto

      • Ano:  2010
      • País de Produção: United States
      • Código de Barras:  9780813821825
      • ISBN:  0813821827
      • Encadernação:  CAPA DURA
      • Complemento:  NENHUM
      • Nº de Páginas:  584

    Avaliação dos Consumidores

    ROLAR PARA O TOPO