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Basic Butchering of Livestock and Game

, and discusses meat inspection, processing, and preserving;

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The Ultimate Guide to Home Butchering

Here's a complete guide to home butchering, with recommendations on which tools (knives, paring knives, meat scissors, meat grinders;

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Butchering, Processing and Preservation of Meat

This book is written primarily for the family to help solve the meat problem and to augment the food supply. Producing and preserving meats;

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Handbook of Meat and Meat Processing

and meat processing, from nutrients to techniques for preservation and extending shelf life. Topics discussed include: An;

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Lawrie's Meat Science

advances in meat animals breeding and technologies for meat preservation, processing, and packaging. In addition, new relevant aspects;

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Food Processing and Preservation

This book provides an exhaustive coverage on all the types of food products-fruits, vegetables, cereals, dairy and meat processing and;

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Advances in Meat Processing Technology

Meat is a unique biological material with a central importance in nutrition and health. Advances in Meat Processing Technology merges the;

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Sustainable Meat Production and Processing

Sustainable Meat Production and Processing presents current solutions to promote industrial sustainability and best practices in meat;

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Meat Processing

Meat is both a major food in its own right and a staple ingredient in many food products. With its distinguished editors and an;

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Organic Meat Production and Processing

Organic Meat Production and Processing describes the challenges of production, processing and food safety of organic meat. The editors and;

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Thermal Processing of Ready-to-Eat Meat Products

products. Edited and authored by the most experienced and knowledgeable people in the meat industry on this subject, the book addresses all;

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Food Composition and Analysis

industries; membrane technology in food processing; tenderization of meat and meat products; biological properties of mushrooms; polyacrylamide;

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Food Composition and Analysis

industries; membrane technology in food processing; tenderization of meat and meat products; biological properties of mushrooms; polyacrylamide;

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Poultry Meat Processing

When the first edition of Poultry Meat Processing was published, it provided a complete presentation of the theoretical and practical;

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Emerging Technologies in Meat Processing

Meat is a global product, which is traded between regions, countries and continents. The onus is on producers, manufacturers, transporters;

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Non-thermal Processing of Foods

This book presents the latest developments in the area of non-thermal preservation of foods and covers various topics such as high-pressure;

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Asiatic Water Buffalo

characteristics, safety, and processing can be utilized by buffalo meat producers and meat processors for the advancement of the buffalo meat sector. It;

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Handbook of Meat Processing

is divided into three parts. Part one, Technologies,begins with discussions on meat chemistry, biochemistry and qualityand then provides background;

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Meat Products Handbook

There has long been a need for a comprehensive one-volume reference on the main types of processed meat products and their methods;

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Advanced Technologies for Meat Processing

in different stages of meat processing. This second edition contains 21 chapters, combining updated and revised versions of several chapters with;

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Handbook of Fermented Meat and Poultry

Fermented meat products have been consumed for centuries in many different parts of the world and constitute one of the most important;

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Recent Developments in High Pressure Processing of Foods

Features a Foreword by Dr. Dietrich Knorr. Fruit processing and preservation technologies must ensure fresh-like characteristics in foods;

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Poultry Products Processing

provides a comprehensive guide to the many steps involved in converting poultry muscle (chicken, turkey, duck, ratite, etc.) into meat and;

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Ozone in Food Processing

the current state-of-the-art and reviewing established and emerging applications in food processing, preservation and waste management. The;

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Food Packaging

Food packaging is a multidisciplinary subject involving, Food Science, Food Engineering, Food Processing and Preservation, Food Technology;

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Food Processing for Increased Quality and Consumption

as taste, texture or nutritional value. This book provides advantageous tools that improve food quality, preservation and aesthetics.

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Haccp in Meat, Poultry and Fish Processing

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