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Pork: Meat Quality and Processed Meat Products
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Pork: Meat Quality and Processed Meat Products
From widely consumed to traditional/regional pork meat products, this book covers the processing details, quality characteristics, function of ingredients, scientific advances, and health aspects of a variety of elaborated pork products. It covers such pork products as fresh meat, fermented sausages, dry-cured products, blood sausages and cooked.
458 pages, 73 Tables, black and white; 8 Line drawings, color; 29 Line drawings, black and white; 39
| Medios de comunicación | Libros Paperback Book (Libro con tapa blanda y lomo encolado) |
| Publicado | 4 de octubre de 2024 |
| ISBN13 | 9781032059792 |
| Editores | Taylor & Francis Ltd |
| Páginas | 458 |
| Dimensiones | 150 × 220 × 10 mm · 800 g |
| Lengua | Inglés |
| Editor | Franco, Daniel |
| Editor | Lorenzo, Jose M. |
| Editor | Munekata, Paulo E.S. |
| Editor | Pateiro, Mirian |
