Handbook of meat, poultry and seafood processing, preservation and packaging / Tim Blackmore.

By:

Blackmore, Tim [author]

Material type: Text

TextLanguage: English Publication details: New Delhi : Blackprints, 2016.Description: 324 pages : illustrations ; 24 cmContent type:

text

Media type:

unmediated

Carrier type:

volume

ISBN:

9789382036869

Subject(s):

LOC classification:

TS1960 B56 2016

Contents:

Meat processing -- Meat preservation -- Meat packaging -- Poultry processing -- Poultry preservation -- Poultry packaging -- Seafood processing -- Seafood preservation -- Seafood packaging

Summary: “Foods in the meat, poultry and fish group are diverse, but they have something important in common -- protein. The amount and quality of the protein in these foods varies. Meats are often classified by the type of animal from which they are taken. Red meat refers to the meat taken from mammals; white meat refers to the meat taken from fowl; seafood refers to the meat taken from fish and shellfish; and game refers to meat taken from animals that are not commonly domesticated. This handbook on meat, poultry and seafood processing, preservation and packaging aims to provide a comprehensive coverage of the concept in a highly practical and informative style. The chapters offer a comprehensive and balanced text in a highly readable and user-friendly manner. The book is likely to become popular an independent, self-contained text for the students and can also serve as a handy reference book for entrepreneurs and practitioners.”--Book cover

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Holdings
Item type	Current library	Collection	Call number	Materials specified	Status	Notes	Date due	Barcode
Books	Ladislao N. Diwa Memorial Library Reference Section	Non-fiction	R TS1960 B56 2016 (Browse shelf(Opens below))		Room use only	77498		00077698

Meat processing -- Meat preservation -- Meat packaging -- Poultry processing -- Poultry preservation -- Poultry packaging -- Seafood processing -- Seafood preservation -- Seafood packaging

“Foods in the meat, poultry and fish group are diverse, but they have something important in common -- protein. The amount and quality of the protein in these foods varies. Meats are often classified by the type of animal from which they are taken. Red meat refers to the meat taken from mammals; white meat refers to the meat taken from fowl; seafood refers to the meat taken from fish and shellfish; and game refers to meat taken from animals that are not commonly domesticated. This handbook on meat, poultry and seafood processing, preservation and packaging aims to provide a comprehensive coverage of the concept in a highly practical and informative style. The chapters offer a comprehensive and balanced text in a highly readable and user-friendly manner. The book is likely to become popular an independent, self-contained text for the students and can also serve as a handy reference book for entrepreneurs and practitioners.”--Book cover

Fund 164 SERV Enterprises Purchased 11-09-2017 77498 NEJ PHP 2760.00 2017-10-1040 2017-1-0745

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