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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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Handbook of Meat and Meat Processing

Retitled to reflect expansion of coverage from the first edition, Handbook of Meat and Meat Processing, Second Edition, contains a complete;

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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

Thermal Processing of Ready-to-Eat Meat Products provides critical technical information on all aspects of thermal processing of RTE meat;

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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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Lawrie's Meat Science

Lawries' Meat Science, Ninth Edition continues to be a classic reference in the meat world. It has been used by numerous generations;

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Asiatic Water Buffalo

This need-based unique book deals exclusively with water buffalo (Bubalus bubalis) meat to provide much needed information to thousands;

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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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Handbook of Meat Processing

This handbook comprehensively presents the current status of themanufacturing of the most important meat products. Editor andrenowned meat;

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Haccp in Meat, Poultry and Fish Processing

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Advanced Technologies for Meat Processing

As with the first edition, the main goal of Advanced Technologies for Meat Processing is to provide the reader with recent developments;

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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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Nitrite Curing of Meat

Provides a review of the desirable attributes, which sodium nitrite confers to meat during processing, as well as drawbacks of nitrite;

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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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Meat

Abyrne, the last enclave in a wasteland. All food is produced by Magnus Meat Processing and controlled by the Parsons of the Welfare;

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Practical Handbook on Meat Science and Technology

Meat consumers of the country can only remain healthy and work for national development if they are assured the supply of safe and;

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Putting Meat on the American Table Taste, Technology, Transformation

Engagingly written and richly illustrated, Putting Meat on the American Table explains how America became a meat-eating nation-from the;

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The Science of Animal Growth and Meat Technology

The Science of Animal Growth and Meat Technology, Second Edition, combines fundamental science- based and applied, practical concepts;

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Rio de Janeiro in the Global Meat Market, c. 1850 to c. 1930

This book examines the meat provision system of Rio de Janeiro from the 1850s to the 1930s. Until the 1920s, Rio was Brazil's economic hub;

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Safety of Meat and Processed Meat

Safety of Meat and Processed Meat provides the reader with the recent developments in the safety of meat and processed meat, from the;

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Haccp in the Meat Industry

The recent outbreaks of E.coli and BSE have ensured that the issue of meat safety has never had such a high profile. Meanwhile HACCP has;

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New Aspects of Meat Quality

New Aspects of Meat Quality, Second Edition continues to be the leading source of scientific information for what constitutes meat;

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Processed Meats

In a market in which consumers demand nutritionally-balanced meat products, producing processed meats that fulfil their requirements;

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Basic Butchering of Livestock and Game

, and discusses meat inspection, processing, and preserving;

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