Normal view MARC view

Meat Products Handbook: Practical Science and Technology (Record no. 6547)

MARC details
000 -LEADER
fixed length control field	02152 a2200205 4500
003 - CONTROL NUMBER IDENTIFIER
control field	GCWUF
005 - DATE AND TIME OF LATEST TRANSACTION
control field	20180716055318.0
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field	180716b xxu\|\|\|\|\| \|\|\|\| 00\| 0 eng d
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number	9781845690502
040 ## - CATALOGING SOURCE
Original cataloging agency	MAIN
Language of cataloging	ENG
Transcribing agency	MAIN
100 ## - MAIN ENTRY--PERSONAL NAME
Personal name	Feiner, G
245 ## - TITLE STATEMENT
Title	Meat Products Handbook: Practical Science and Technology
260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT)
Name of publisher, distributor, etc	Woodhead Publishing,
Place of publication, distribution, etc	Cambridge :
300 ## - PHYSICAL DESCRIPTION
Extent	xxii, 648 pages ;
Other physical details	ill ;
500 ## - GENERAL NOTE
General note	Include Index
520 ## - SUMMARY, ETC.
Summary, etc	There has long been a need for a comprehensive one-volume reference on the main types of processed meat products and their methods of manufacture. Based on over twenty years' experience in the industry, Meat products handbook is designed to meet that need. It combines a detailed practical knowledge of processing and ingredients with the scientific underpinning to understand the effect of particular process steps and ingredients on product safety and quality. The first part of the book reviews meat composition and its effect on quality together with the role of additives. There are chapters on fat, protein and other components in meat, changes in meat pre- and post-slaughter, and additives such as phosphates, salts, hydrocolloids, proteins, carbohydrates and fillers. Part two reviews raw materials, additives, manufacturing processes and representative recipes from around the world for a range of particular meat products. It includes chapters on cooked ham and bacon, cooked, fresh and raw fermented sausages, raw fermented and non-fermented salami, cured air-dried products, burgers and patties, brawn and meat jelly, canned and marinated meat. The final part of the book discusses quality and safety issues, particularly meat microbiology. Meat products handbook is a standard reference for R & D, quality and production managers in meat processing. A one volume reference on processed meat productsCombines detailed practical knowledge of processing and ingredients with scientific understandingA standard reference for research & development, quality and production managers in the meat industry.
650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element	Meat
650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element	Meat industry and trade
942 ## - ADDED ENTRY ELEMENTS (KOHA)
Source of classification or shelving scheme	Dewey Decimal Classification
Koha item type	Books

Holdings
Withdrawn status	Lost status	Source of classification or shelving scheme	Damaged status	Not for loan	Collection code	Home library	Current library	Shelving location	Date acquired	Source of acquisition	Cost, normal purchase price	Total Checkouts	Full call number	Barcode	Date last seen	Cost, replacement price	Price effective from	Koha item type
		Dewey Decimal Classification			Non-fiction	LRC	LRC	General Stacks	22/06/2018	1	29380.89		664.9 FEI	B0045918	22/06/2018	36726.12	22/06/2018	Books