Handbook of meat and meat processing / editored by Y.H. Hui ; associate editors J.L. Aalhues ... [et al.].

Contributor(s):

Hui, Y. H. (Yiu H.)

Material type: Text

TextBoca Raton, FL : CRC Press, 2012Edition: 2nd edDescription: xviii, 982 p. : ill. ; 26 cmISBN:

9781439836835 (hbk)

Subject(s):

LOC classification:

ref TX373 .M393 2012

Summary: "Featuring twenty new chapters reflecting current interest and updating safety and quality standards and regulations, this second edition of an industry reference covers state of the art science, technology, and applications of meat products, by-products, and meat processing as well as worker safety, waste management, slaughtering, carcass evaluation, meat safety, and animal handling issues, both national and international. New topics include beef and raw meat preservation, Jewish and Muslim slaughter and preservation rules, the use of non-meat ingredients, and newly popular processing methods such as emulsion, deboning, marination, and breading"--

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Item type	Current library	Collection	Call number	Status	Date due	Barcode
Book	Halal Development Corporation Library Reference	Non-fiction	ref TX373 .M393 2012 (Browse shelf(Opens below))	Available

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Previous	ref TS 1870 .M35 2006 Malaysia rubber & plastics manufacturers & exporters	ref TS 195 .A2 W55 2009 The Wiley encyclopedia of packaging technology /	ref TT 969 .H35 2004 Milady's HAIR-CARE PRODUCT & INGREDIENTS DICTIONARY /	ref TX373 .M393 2012 Handbook of meat and meat processing /	ref TX 551 .I26 2001 Dictionary of food ingredients /	ref TX 553 .A3 W55 2009 A consumer�s dictionary of food additives /	SIRIM ISO 5498:1995 Method of test for agricultural products : determination of crude fibre content-general method	Next

Rev. ed. of: Meat science and applications / edited by Y.H. Hui ... [et al.]. 2001.

Includes bibliographical references and index.

"Featuring twenty new chapters reflecting current interest and updating safety and quality standards and regulations, this second edition of an industry reference covers state of the art science, technology, and applications of meat products, by-products, and meat processing as well as worker safety, waste management, slaughtering, carcass evaluation, meat safety, and animal handling issues, both national and international. New topics include beef and raw meat preservation, Jewish and Muslim slaughter and preservation rules, the use of non-meat ingredients, and newly popular processing methods such as emulsion, deboning, marination, and breading"--

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