Dry-cured meat products
Toldra' presents the latest developments in dry-cured meat products from raw materials and manufacture to the final products. The text also includes current scientific and technological information on the safety, quality, and nutritional properties of such foods. Written as a text for advanced...
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| 第一著者: | |
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| フォーマット: | 図書 |
| 言語: | Undetermined |
| 出版事項: |
Trumbull, Conn.
Food & Nutrition Press
2002
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| 主題: | |
| タグ: |
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| Thư viện lưu trữ: | Trung tâm Học liệu Trường Đại học Cần Thơ |
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| LEADER | 01063nam a2200205Ia 4500 | ||
|---|---|---|---|
| 001 | CTU_132363 | ||
| 008 | 210402s9999 xx 000 0 und d | ||
| 020 | |c 1539000 | ||
| 082 | |a 664.9028 | ||
| 082 | |b T647 | ||
| 100 | |a Toldrá, Fidel | ||
| 245 | 0 | |a Dry-cured meat products | |
| 245 | 0 | |c Fidel Toldrá. | |
| 260 | |a Trumbull, Conn. | ||
| 260 | |b Food & Nutrition Press | ||
| 260 | |c 2002 | ||
| 520 | |a Toldra' presents the latest developments in dry-cured meat products from raw materials and manufacture to the final products. The text also includes current scientific and technological information on the safety, quality, and nutritional properties of such foods. Written as a text for advanced undergraduate and graduate students, and as a reference for basic/applied scientists in this field, and food technologists in quality control and research and development in the meat industry. | ||
| 650 | |a Preservation Technologies,Meat cutting,Kỹ thuật bảo quản | ||
| 904 | |i Chuyên | ||
| 980 | |a Trung tâm Học liệu Trường Đại học Cần Thơ | ||