Description
| Product ID: | 9780128095980 |
| Product Form: | Paperback / softback |
| Country of Manufacture: | NL |
| Title: | Salami |
| Subtitle: | Practical Science and Processing Technology |
| Authors: | Author: Gerhard Feiner |
| Page Count: | 230 |
| Subjects: | Food and beverage technology, Food & beverage technology |
| Description: | Select Guide Rating Salami: Practical Science and Processing Technology is a one-of-a-kind reference that covers all types of salami products from around the world, including all aspects of salami, such as microbiology, food safety, and research development trends. It provides the latest scientific findings and developments used to describe the production and manufacturing processes that lead to products that are produced efficiently and safe to eat. The book is a comprehensive resource that combines a scientific and hands-on approach that is useful not only to those in the industry, but also students of meat science. The purpose of the book is to give clear and helpful guidelines to professionals within the meat-processing industry, such as technical, production, operations, process improvement, quality control, and research and development managers. |
| Imprint Name: | Academic Press Inc |
| Publisher Name: | Elsevier Science Publishing Co Inc |
| Country of Publication: | GB |
| Publishing Date: | 2016-07-22 |