Meat, Egg and Poultry Science & Technology | e
Author: Vikas Nanda
Brand: Dreamtech Press
Binding: paperback
Number Of Pages: 298
Release Date: 01-02-2020
Details: The aim of this book is to provide important details of meat composition and its various categories, basics of animal cells and tissues, muscle structure, bio-chemical reactions in Pre- and post-mortem muscles and their effect on meat properties, slaughtering of large animals and birds, technology of sausage, egg formation and its quality parameters and various thermal and non-isothermal techniques of preserving meat and egg. The book will be of value to teachers, undergraduate and postgraduate students studying food science and Technology, food engineering, Agriculture, veterinary Science, food nutrition, and those who are preparing for GATE and other competitive examinations.
EAN: 9789389795738
Package Dimensions: 9.3 x 6.9 x 0.6 inches
Languages: English
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Description
Author: Vikas Nanda
Brand: Dreamtech Press
Binding: paperback
Number Of Pages: 298
Release Date: 01-02-2020
Details: The aim of this book is to provide important details of meat composition and its various categories, basics of animal cells and tissues, muscle structure, bio-chemical reactions in Pre- and post-mortem muscles and their effect on meat properties, slaughtering of large animals and birds, technology of sausage, egg formation and its quality parameters and various thermal and non-isothermal techniques of preserving meat and egg. The book will be of value to teachers, undergraduate and postgraduate students studying food science and Technology, food engineering, Agriculture, veterinary Science, food nutrition, and those who are preparing for GATE and other competitive examinations.
EAN: 9789389795738
Package Dimensions: 9.3 x 6.9 x 0.6 inches
Languages: English
