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Meat products. Scientific basis, technologies, practical recommendations

69.99 €
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Meat products. Scientific basis, technologies, practical recommendations
69.99 €
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The modern scientific and practical manual presents the scientific principles of meat product production and provides detailed technology for various meat products. It examines biochemical processes occurring in animal tissues during certain types of processing or storage. It takes into account the influence of individual technological operations, their parameters, and the additives used on the quality of the finished product. The book describes the production of the main groups of meat products, substantiates technological modes, and provides practical recommendations for the optimal organization of the technological process. It provides approximate recipes for the most typical products of each product group. It touches upon issues of pre-sale preparation of products and their implementation. Considerable attention is paid to issues of quality control and food safety, primarily their microbiological component.
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