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Book Summary
About the Book: Meat, Egg and Poultry Science and Technology
The aim of this book is to provide important details of meat composition and
its various categories, basics of animal cells and tissues, muscle structure,
bio-chemical reactions in pre- and post-mortem muscles and their effect on meat
properties, slaughtering of large animals and birds, technology of sausages, egg
formation and its quality parameters and various thermal and non-thermal
techniques of preserving meat and egg. The book will be of value to teachers,
undergraduate and postgraduate students studying Food Science and Technology,
Food Engineering, Agriculture, Veterinary Science, Food Nutrition, and those who
are preparing for GATE and other
- ISBN-13
- 9789389795738
- Language
- English
- Binding
- Paper Back
- Publisher
- Dreamtech Press
- Publishing Date
- 2020-01
- Total Pages
- 298
Meat, Egg and Poultry Science and Technology
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Product Specifications
Book Summary
About the Book: Meat, Egg and Poultry Science and Technology
The aim of this book is to provide important details of meat composition and
its various categories, basics of animal cells and tissues, muscle structure,
bio-chemical reactions in pre- and post-mortem muscles and their effect on meat
properties, slaughtering of large animals and birds, technology of sausages, egg
formation and its quality parameters and various thermal and non-thermal
techniques of preserving meat and egg. The book will be of value to teachers,
undergraduate and postgraduate students studying Food Science and Technology,
Food Engineering, Agriculture, Veterinary Science, Food Nutrition, and those who
are preparing for GATE and other
Book Specifications
- ISBN-13
- 9789389795738
- Language
- English
- Binding
- Paper Back
- Publisher
- Dreamtech Press
- Publishing Date
- 2020-01
- Total Pages
- 298