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Modern production of sausages and salted and smoked products

49.99 €
The only thing available 2
Modern production of sausages and salted and smoked products
49.99 €
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The second revised and supplemented edition of the book takes into account current changes in technology and legislation.

The entire process of sausage production is considered in an accessible form - from cutting meat to storing the finished product. The characteristics and methods of processing raw materials are described. The latest achievements in the development of food additives for meat products and the features of modern technologies are taken into account. Practical recommendations are given on the choice of processing modes, rational use of raw materials, and the features of formulating.

The book is intended for technologists and other specialists in meat processing plants, it will also be useful for students and teachers of specialized higher and secondary educational institutions.
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