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Meat, Egg and Poultry: Science & Technology Vikas Nanda
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Meat, Egg and Poultry: Science & Technology
Vikas Nanda
Examines meat composition and its various categories, the basics of animal cells and tissues, muscle structure, bio-chemical reactions in pre- and post-mortem muscles and their effect on meat properties, the slaughtering of large animals and birds, egg formation, and various thermal and non-thermal techniques for preserving meat and eggs.
298 pages
| Media | Böcker Pocketbok (Bok med mjukt omslag och limmad rygg) |
| Releasedatum | 28 februari 2014 |
| ISBN13 | 9789382332701 |
| Utgivare | I K International Publishing House Pvt. |
| Antal sidor | 298 |
| Mått | 150 × 220 × 10 mm · 597 g (Estimerad vikt) |