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  4. Meat and Meat Products: Technology, Chemistry and Microbiology

Meat and Meat Products: Technology, Chemistry and Microbiology - A. Varnam - Bog

af A. Varnam, J.M. Sutherland

indgår i Food Products Series serien

Meat and Meat Products: Technology, Chemistry and Microbiology af A. Varnam
Bag om Meat and Meat Products: Technology, Chemistry and Microbiology

The book includes details of conversion of muscle into meat, uncooked, comminuted and re-formed meat products, cured and cooked meats and meat products, fermented meats and frozen and dried meats and meat products.

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  • Sprog:
  • Engelsk
  • ISBN:
  • 9780412495601
  • Indbinding:
  • Paperback
  • Sideantal:
  • 444
  • Udgivet:
  • 31. december 1995
  • Udgave:
  • 1995
  • Størrelse:
  • 160x233x24 mm.
  • Vægt:
  • 626 g.
  • 8-11 hverdage.
  • 20. november 2024

Normalpris

  • BLACK NOVEMBER

Medlemspris

Prøv i 30 dage for 45 kr.
Herefter fra 79 kr./md. Ingen binding.

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Beskrivelse af Meat and Meat Products: Technology, Chemistry and Microbiology

The book includes details of conversion of muscle into meat, uncooked, comminuted and re-formed meat products, cured and cooked meats and meat products, fermented meats and frozen and dried meats and meat products.

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