Items related to Sausage and Processed Meat Formulations
Synopsis
From Preface - This formulary was assembled to meet the needs of the food industry, researchers and students for information on comminuted meat processing formulations and procedures. Until now, information on formulations and procedures has been difficult to locate or confidential and has varied considerably from producer to producer. Included are is an international array of sausages, salamis, loaves, patties and other processed meat products. Also included are formulas for non-meat ingredients used in the formulations, such as sauces and curing brines. Over one million possible combinations of ingredients and procedures are presented in an easy-to-use format. (Description by http-mart)
"synopsis" may belong to another edition of this title.
- PublisherSpringer
- Publication date1995
- ISBN 10 0442234368
- ISBN 13 9780442234362
- BindingHardcover
- LanguageEnglish
- Edition number1
- Number of pages601
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Sausage and Processed Meat Formulations
Published by
Springer-Verlag Publishing, 1995
ISBN 10: 0442234368
ISBN 13: 9780442234362
Used
Hardcover
Seller: Salish Sea Books, Bellingham, WA, U.S.A.
Seller rating 5 out of 5 stars
Condition: Good. Good; Hardcover; Light wear to the front cover; Few handling-marks and one "bumped" corner to the back cover; Ink stamp to the first endpaper, and the first few pages lightly creased at the bottom-right corner, otherwise pages are all clean and unmarked; The binding is excellent with a straight spine; This book will be stored and delivered in a sturdy cardboard box with foam padding; Medium-Large Format (Quatro, 9.75" - 10.75" tall); Red covers with title in white lettering; 1995, Springer-Verlag Publishing; 603 pages; "Sausage and Processed Meat Formulations," by Herbert W. Ockerman. Seller Inventory # SKU-U99LA00605249
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Sausage and Processed Meat Formulations
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Sausage and Processed Meat Formulations
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