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Karmas, Endel

Published by Noyes Data Corp (1975)

ISBN 10: 0815505817 ISBN 13: 9780815505815

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From: Better World Books (Mishawaka, IN, U.S.A.)

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About this Item: Noyes Data Corp, 1975. Condition: Good. First Edition. Former Library book. Shows some signs of wear, and may have some markings on the inside. Seller Inventory # GRP84584959

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Karmas, Endel

Published by Noyes Data Corp (1975)

ISBN 10: 0815505817 ISBN 13: 9780815505815

Used First Edition

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About this Item: Noyes Data Corp, 1975. Condition: Fair. First Edition. Shows definite wear, and perhaps considerable marking on inside. Seller Inventory # GRP88780550

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Harold D. Hafs

Published by Academic Press (1994)

ISBN 10: 0123132606 ISBN 13: 9780123132604

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About this Item: Academic Press, 1994. Condition: Good. 1st Edition. Former Library book. Shows some signs of wear, and may have some markings on the inside. Seller Inventory # GRP83316063

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Roger Horowitz

Published by The Johns Hopkins University Press (2005)

ISBN 10: 0801882419 ISBN 13: 9780801882418

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About this Item: The Johns Hopkins University Press, 2005. Condition: Good. 1st Edition. Shows some signs of wear, and may have some markings on the inside. Seller Inventory # GRP77927950

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Vikas Nanda

Published by I.K. International Publishing House Pvt. Ltd (2013)

ISBN 10: 9382332707 ISBN 13: 9789382332701

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About this Item: I.K. International Publishing House Pvt. Ltd, 2013. Softcover. Condition: New. First edition. 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 competitive examinations. Part 1: Structure, Composition and Meat Categories 1. Composition and Categories of Meat 2. Animal Cell and Associated Tissues Part 2: Meat Science: Chemistry and Biochemistry 3. Biochemical Reactions in Pre-slaughter and Post-mortem Muscle 4. Process of Conversion of Muscle into Meat 5. Mechanism of Muscle Contraction and Relaxation 6. Colour, Curing and Smoking of Meat Part 3: Slaughtering and Carcass Processing 7. Poultry Processing 8. Slaughter and Dressing of Cattle 9. Slaughter and Dressing of pig Part 4: Meat Processing and Preservation 10. Techniques of Preservation of Meat 11. Non-thermal Alternative Technologies 12. Technology of Sausages Part 5: Egg Technology 13. Egg: Formation, Structure, and Grading 14. Egg: Preservation and Powder Production Index. Printed Pages: 298. Seller Inventory # 105992

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Vikas Nanda

Published by I.K. International Publishing House Pvt. Ltd (2013)

ISBN 10: 9382332707 ISBN 13: 9789382332701

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About this Item: I.K. International Publishing House Pvt. Ltd, 2013. Softcover. Condition: New. First edition. 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 competitive examinations. Part 1: Structure, Composition and Meat Categories 1. Composition and Categories of Meat 2. Animal Cell and Associated Tissues Part 2: Meat Science: Chemistry and Biochemistry 3. Biochemical Reactions in Pre-slaughter and Post-mortem Muscle 4. Process of Conversion of Muscle into Meat 5. Mechanism of Muscle Contraction and Relaxation 6. Colour, Curing and Smoking of Meat Part 3: Slaughtering and Carcass Processing 7. Poultry Processing 8. Slaughter and Dressing of Cattle 9. Slaughter and Dressing of pig Part 4: Meat Processing and Preservation 10. Techniques of Preservation of Meat 11. Non-thermal Alternative Technologies 12. Technology of Sausages Part 5: Egg Technology 13. Egg: Formation, Structure, and Grading 14. Egg: Preservation and Powder Production Index. Printed Pages: 298. Seller Inventory # 105992

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BD Sharma

Published by Jaypee Brothers Medical Publishers (P) Ltd. (1999)

ISBN 10: 8171796796 ISBN 13: 9788171796793

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About this Item: Jaypee Brothers Medical Publishers (P) Ltd., 1999. Softcover. Condition: New. First edition. Contents * Indian Meat Industry * Structure, Composition and Nutritive Value of Meat Tissues * Postmortem Changes * Some Meat Quality Parameters * Meat Cutting and Packaging * Principles of Various Preservation Techniques * Processing of Meat and Meat Products * Microbial and Other Deteriorative Changes in Meat and their Identification * Standards and Quality Control Measures for Meat and Meat Products * Meat Food Products Order (MFPO) * Eating Quality and Sensory * Evaluation of Meat Food Products * Fraudulent Substitution of Meat and Its Recognition * Chemical Composition and Nutritive Value of Poultry Meat * Pre-slaughter Handling, Transport and Dressing of Poultry * Antemortem and Postmortem Examination of Poultry * Preservation of Poultry Meat * Processing of Some Convenience Poultry Products * Utilisation of Poultry Industry By-products * Structure, Composition and Nutritive Value of Eggs * Microbial Spoilage of Eggs * Preservation and Maintenance of Eggs * Role of Meat and Poultry Products in Human Nutrition * Index Printed Pages: 150. Seller Inventory # 36689

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B.D. Sharma,Kinshuki Sharma

Published by Jaypee Brothers Medical Publishers (P) Ltd. (2011)

ISBN 10: 9350254816 ISBN 13: 9789350254813

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About this Item: Jaypee Brothers Medical Publishers (P) Ltd., 2011. Softcover. Condition: New. First edition. Printed Pages: 238. Seller Inventory # 71200

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BD Sharma

Published by Jaypee Brothers Medical Publishers (P) Ltd. (1999)

ISBN 10: 8171796796 ISBN 13: 9788171796793

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About this Item: Jaypee Brothers Medical Publishers (P) Ltd., 1999. Softcover. Condition: New. First edition. Contents * Indian Meat Industry * Structure, Composition and Nutritive Value of Meat Tissues * Postmortem Changes * Some Meat Quality Parameters * Meat Cutting and Packaging * Principles of Various Preservation Techniques * Processing of Meat and Meat Products * Microbial and Other Deteriorative Changes in Meat and their Identification * Standards and Quality Control Measures for Meat and Meat Products * Meat Food Products Order (MFPO) * Eating Quality and Sensory * Evaluation of Meat Food Products * Fraudulent Substitution of Meat and Its Recognition * Chemical Composition and Nutritive Value of Poultry Meat * Pre-slaughter Handling, Transport and Dressing of Poultry * Antemortem and Postmortem Examination of Poultry * Preservation of Poultry Meat * Processing of Some Convenience Poultry Products * Utilisation of Poultry Industry By-products * Structure, Composition and Nutritive Value of Eggs * Microbial Spoilage of Eggs * Preservation and Maintenance of Eggs * Role of Meat and Poultry Products in Human Nutrition * Index Printed Pages: 150. Seller Inventory # 36689

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B.D. Sharma,Kinshuki Sharma

Published by Jaypee Brothers Medical Publishers (P) Ltd. (2011)

ISBN 10: 9350254816 ISBN 13: 9789350254813

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About this Item: Jaypee Brothers Medical Publishers (P) Ltd., 2011. Softcover. Condition: New. First edition. Printed Pages: 238. Seller Inventory # 71200

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Vikas Nanda

Published by I.K. International Publishing House Pvt. Ltd (2013)

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About this Item: I.K. International Publishing House Pvt. Ltd, 2013. Softcover. Condition: New. First edition. 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 competitive examinations. Part 1: Structure, Composition and Meat Categories 1. Composition and Categories of Meat 2. Animal Cell and Associated Tissues Part 2: Meat Science: Chemistry and Biochemistry 3. Biochemical Reactions in Pre-slaughter and Post-mortem Muscle 4. Process of Conversion of Muscle into Meat 5. Mechanism of Muscle Contraction and Relaxation 6. Colour, Curing and Smoking of Meat Part 3: Slaughtering and Carcass Processing 7. Poultry Processing 8. Slaughter and Dressing of Cattle 9. Slaughter and Dressing of pig Part 4: Meat Processing and Preservation 10. Techniques of Preservation of Meat 11. Non-thermal Alternative Technologies 12. Technology of Sausages Part 5: Egg Technology 13. Egg: Formation, Structure, and Grading 14. Egg: Preservation and Powder Production Index. Printed Pages: 298. Seller Inventory # 105992

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Roger Horowitz

Published by Johns Hopkins University Press (2005)

ISBN 10: 0801882419 ISBN 13: 9780801882418

Used Softcover First Edition

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From: GlassFrogBooks (Minden, NV, U.S.A.)

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About this Item: Johns Hopkins University Press, 2005. Condition: Good. A+ Customer service! Satisfaction Guaranteed! Book is in Used-Good condition. Pages and cover are clean and intact. Used items may not include supplementary materials such as CDs or access codes. May show signs of minor shelf wear and contain limited notes and highlighting. Seller Inventory # 0801882419-2-4

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BD Sharma

Published by Jaypee Brothers Medical Publishers (P) Ltd. (1999)

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About this Item: Jaypee Brothers Medical Publishers (P) Ltd., 1999. Softcover. Condition: New. First edition. Contents * Indian Meat Industry * Structure, Composition and Nutritive Value of Meat Tissues * Postmortem Changes * Some Meat Quality Parameters * Meat Cutting and Packaging * Principles of Various Preservation Techniques * Processing of Meat and Meat Products * Microbial and Other Deteriorative Changes in Meat and their Identification * Standards and Quality Control Measures for Meat and Meat Products * Meat Food Products Order (MFPO) * Eating Quality and Sensory * Evaluation of Meat Food Products * Fraudulent Substitution of Meat and Its Recognition * Chemical Composition and Nutritive Value of Poultry Meat * Pre-slaughter Handling, Transport and Dressing of Poultry * Antemortem and Postmortem Examination of Poultry * Preservation of Poultry Meat * Processing of Some Convenience Poultry Products * Utilisation of Poultry Industry By-products * Structure, Composition and Nutritive Value of Eggs * Microbial Spoilage of Eggs * Preservation and Maintenance of Eggs * Role of Meat and Poultry Products in Human Nutrition * Index Printed Pages: 150. Seller Inventory # 36689

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B.D. Sharma,Kinshuki Sharma

Published by Jaypee Brothers Medical Publishers (P) Ltd. (2011)

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About this Item: Jaypee Brothers Medical Publishers (P) Ltd., 2011. Softcover. Condition: New. First edition. Printed Pages: 238. Seller Inventory # 71200

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Karmas, Endel

Published by Noyes Data Corp, New Jersey (1975)

ISBN 10: 0815505817 ISBN 13: 9780815505815

Used Hardcover First Edition

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From: Webbooks, Wigtown (Wigtown, United Kingdom)

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About this Item: Noyes Data Corp, New Jersey, 1975. Hardcover. Condition: Very Good. No Jacket. First Edition. Ex-library with the usual blemishes. Seller Inventory # A00009843

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Jhari Sahoo et al

Published by Daya Publishing House, New Delhi, India (2011)

ISBN 10: 8170356768 ISBN 13: 9788170356769

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About this Item: Daya Publishing House, New Delhi, India, 2011. Hardcover. Condition: New. Dust Jacket Condition: New. First Edition. Meat consumers of the country can only remain healthy and work for national development if they are assured the supply of safe and wholesome meat foods. Realising this, Government of India launched the National Meat and Poultry Processing Board (NMPPB) in New Delhi on February 19, 2009 to address the issues related to the production of clean and hygienic meat and meat products. To implement Meat Food Products Order, 1973 under the aegis of Food Safety and Standards Act, 2006 ; it is very important to scruitinise the quality and food safety aspects of meat products in the value chain from farm to fork. To achieve this, analytical techniques with standard procedures are required for food safety and quality assurance of the meat products. In view of this, information were compiled and located at one place in form of this book entitled "Practical Handbook on Meat Science and Technology". This book contains ten chapters. The chapter 1 describes about Common Laboratory Informations, while chapter 2 Proximate Composition, chapter 3 Physico-chemical Properties, chapter 4 Minerals, Vitamins and Enzymes, chapter 5 Food Additives and Preservatives, chapter 6 Biochemical Methods, chapter 7 Microbiological Quality, chapter 8 Molecular techniques in Meat Industry, chapter 9 about Sensory Evaluation Methods and at last Chapter 10 contains Testing of Packaging Films. This book can be used as a primary text book for B.V.Sc. & A.H., M.V.Sc. (LPT) and Ph.D. (LPT) students in their practical classes and research works of their projects. Besides, this book is of immense help to all the faculty members of all the Veterinary Colleges of the country who are engaged in the teaching/research/extension activities in the area of Livestock Products Technology /Animal Products Technology/Meat Science and Technology/Food Science and Technology. Printed Pages: 451 with figures, tables and indexes. Size: 15 x 23 Cm. Seller Inventory # 036930

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Roger Horowitz

Published by Johns Hopkins University Press (2005)

ISBN 10: 0801882419 ISBN 13: 9780801882418

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About this Item: Johns Hopkins University Press, 2005. Paperback. Condition: New. book. Seller Inventory # M0801882419

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Lomb, Catherine:

Published by Sandefjord, ohne Verlag, (1966)

Used Einband kartoniert, First Edition

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From: Antiquariat Dr. Götzhaber (Luckenbach, Germany)

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About this Item: Sandefjord, ohne Verlag, 1966. Einband kartoniert, Condition: Gut. 1. Aufl.,. 54 S., From English into French, German, Russian. 12th European Meeting of Meat Research Workers in Sandefjord, Norway 14. - 19. August 1966. Einband mit eigenem Vermerk, Buchblock leicht gebräunt, Sprache: Deutsch. Seller Inventory # 40607

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Roger Horowitz

ISBN 10: 0801882419 ISBN 13: 9780801882418

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About this Item: 2005. Paperback. Condition: New. 1st. Paperback. Engagingly written and richly illustrated, Putting Meat on the American Table explains how America became a meat-eating nation-from the colonial period to the present. It exam.Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability. 170 pages. 0.331. Seller Inventory # 9780801882418

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Himadri Panda

Published by Engineers India Research Institute (2013)

ISBN 10: 9380772246 ISBN 13: 9789380772240

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About this Item: Engineers India Research Institute, 2013. Soft cover. Condition: New. Dust Jacket Condition: New. 1st Edition. Contents: 1. Introduction. 2. Principles of meat processing technology. 3. Pre-slaughter factors affecting poultry meat quality. 4. Slaughter through chilling technology. 5. Deboning technology. 6. Ingredients of non meat. 7. Manufacturing meat from poultry. 8. Seasonings used in meat processing. 9. Heat treatment of meat products. 10. Processed meat products technology. 11. Technology of washing poultry during processing. 12. Manufacturing of raw fermented sausages. 13. Manufacturing technology of raw cooked meat products. 14. Precooked cooked meat products technology. 15. Processed products from chicken meat. 16. Manufacturing of meat products. 17. Unique meat products technology. 18. Fresh poultry meat manufacturing technology. 19. Drying of meat technology. 20. Production of poultry products. 21. Plant economics of chicken farming hatchery. 22. Plant economics of chicken meat processing and export. 23. Plant economics of chicken processing with slaughter house. 24. Plant economics of chicken sausages and hamburger. 25. Plant economics of piggery/meat/chicken processing. 26. Plant economics of sausages salamis ham bacon and chicken loaf. Seller Inventory # 110526

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Dr. Roger Horowitz

Published by The Johns Hopkins University Press (2005)

ISBN 10: 0801882400 ISBN 13: 9780801882401

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About this Item: The Johns Hopkins University Press, 2005. Condition: Very Good. 1st Edition. Ships from Reno, NV. Former Library book. Great condition for a used book! Minimal wear. Seller Inventory # GRP93986977

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Published by Academic Press (1994)

ISBN 10: 0123132606 ISBN 13: 9780123132604

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About this Item: Academic Press, 1994. Hardcover. Condition: New. book. Seller Inventory # M0123132606

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Mahendra Pal

Published by NIIR Project Consultancy Services (2015)

ISBN 10: 9381039674 ISBN 13: 9789381039670

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About this Item: NIIR Project Consultancy Services, 2015. Hardcover. Condition: New. 1st Edition. Waste management is a global problem that continues to increase with rapid industrialization, population growth, and economic development. As the world hurtles towards the urban future, the amount of Municipal Solid Waste (MSW) is growing very fast. Waste includes any solid material or material that is suspended dissolved or transported in water or deposited on land. Wastes are generally classified into solid, liquid, & gaseous and are broadly classified as household waste; municipal waste; commercial and non-hazardous industrial wastes; e- waste, hazardous (toxic) industrial wastes; construction and demolition waste; health care wastes – waste generated in health care facilities (e.g. hospitals, medical research facilities); human and animal wastes; and incinerator wastes. In the recent years, modern society has become more responsible when it comes to waste management. The fast industrialization, urbanization, modern technology, and rapidly growing population in India have posed a serious challenge to the waste management. In India, per capita generation rate of municipal solid waste ranges from 0.2 to 0.5 kg/day. At present, the daily generation rate in South Asia, East Asia and the Pacific combined is approximately 1.0 million tons per day. The current scenario reveals that there is a tremendous scope for the development of waste treatment technologies and is expected to offer significant opportunities in the near future. Sustainability of waste management is the key for providing an effective service that can satisfy the need of end users. Solid Waste Management sector in India has become a very lucrative sector for investors. With a growing urgency for efficient waste management in many cities, there will be more and more employment opportunities in the sector. The participation of different sectors, roll of Government and private organization is important for better management of waste. This book describes the various waste treatment technologies like; Physical treatment techniques, biological treatment techniques, anaerobic lagoon techniques etc. It will be a standard reference book for professionals, entrepreneurs, students, teachers, researchers, administrators, and planners of various disciplines who are directly or indirectly involved in the waste management. Seller Inventory # 120527

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Ranken, Michael D.

Published by Wiley-Blackwell (2000)

ISBN 10: 0632053771 ISBN 13: 9780632053773

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About this Item: Wiley-Blackwell, 2000. Condition: Very Good. 1st Edition. Ships from the UK. Former Library book. Great condition for a used book! Minimal wear. Seller Inventory # GRP96719263

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Breidenstein, Burdette C.; Kinsman, Donald M.; Kotula, Anthony W.

Published by Springer

ISBN 10: 0412986418 ISBN 13: 9780412986413

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About this Item: Springer. Hardcover. Condition: Fine. 0412986418 First edition. * Fine. Quality, Value, Experience. Media Shipped in New Boxes. Seller Inventory # BING769RM005

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Jhari Sahoo and Manish Kumar Chatli

Published by Daya (2015)

ISBN 10: 9351243443 ISBN 13: 9789351243441

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About this Item: Daya, 2015. Hardcover. Condition: New. Dust Jacket Condition: New. 1st Edition. Contents: Preface. I. Fresh Meat Technology: 1. History and development of meat science and Meat Industry, current trends and prospects of Meat Industry. 2. Structure and chemistry of animal tissues. 3. Muscle functions and postmortem changes: rigor mortis, conversion of muscle to meat. 4. Effect of transport on meat quality: its veterinary and clinical importance. 5. PSE and DFD in meat quality. 6. Composition, essential nutrients in meat and poultry meat. 7. General quality characterization and evaluation of meat and meat products. 8. Meat microbiology. 9. Factors affecting quality of meat. 10. Tenderization of meat. 11. Chemical residues in meat and their effects on the health of the consumer. II. Poultry and fish technology: 12. History and development of poultry meat and egg processing industry. 13. Commonly occurring anti-nutrients and antibiotics in poultry feed ingredients and its effects on egg and meat nutrition. 14. Quality identification and quality maintenance of poultry meat. 15. Structure, chemical nutritional and microbiological quality of poultry meat. 16. Nutritive value, preservation and packaging techniques of shelled and liquid eggs. 17. Quality identification of shell eggs and factors influencing the quality. 18. Pre-slaughter care, transportation, resting fasting ante-mortem examination. 19. Methods of slaughter and slaughtering procedure postmortem inspection, reasons for condemnation of carcass. 20. Yield and loss in poultry carcass component parts, deboned meat quality and grading of dressed chicken. 21. Structure nutritive value compositional chemistry, microbiology and functional properties of eggs. 22. Low cholesterol cum designer eggs. 23. GMP, HACCP procedures for food safety, codex regulation for food products safety, WTO/GOI regulations for import and export of poultry products . The book entitled “Textbook on Meat, Poultry and Fish Technology” contains Part I Fresh Meat technology Chapter 1-11 containing History and development; Structure and chemistry of animal tissues; Postmortem changes- rigor mortis; Effect of transport on meat quality; PSE and DFD in meat quality; Composition, essential nutrients in meat and poultry meat; General quality characterization; Meat microbiology; Factors affecting; Tenderization; and Chemical residues. Part II Poultry and Fish Technology Chapter 12–30 contains History and development; Anti-nutrients and antibiotics effect on egg and meat; Quality identification and quality maintenance of poultry meat; Structure, chemical, nutritional and microbiological quality of poultry meat; Nutritive value, preservation and packaging techniques; Quality identification and factors influencing the quality; Pre-slaughter care, transportation, resting, fasting, ante-mortem examination; Methods of slaughter and slaughtering procedure-postmortem inspection; Yield and loss in poultry carcass component parts; Structure, nutritive value, compositional chemistry, microbiology and functional properties of eggs; Low cholesterol-cum-designer eggs; GMP, HACCP, Codex regulation for food products safety, WTO/GOI regulations; National and international regulations, Utilization of fish processing waste; Fishery resources, fishes, transportation, processing, preservation, grading standards; Post-processing value added meat for export-integration, poultry and fish processing and marketing; Storage, packaging, preservation methods; Cooking and preparation of further processed poultry and fish products. This is a dependable textbook not only for the students of all Veterinary Colleges of India, but also it serves as a helpful guide to the teaching faculty who are engaged in teaching in the area of Livestock Products Technology/Animal Products Technology/Meat Science and Technology/Food Science and Technology. Seller Inventory # 113038

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Published by Woodhead Publishing (2002)

ISBN 10: 1855735830 ISBN 13: 9781855735835

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From: Irish Booksellers (Portland, ME, U.S.A.)

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About this Item: Woodhead Publishing, 2002. Hardcover. Condition: New. book. Seller Inventory # M1855735830

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David G. Topel; Dennis N. Marple; Steven M. Lonergan; Jr., F. C. Parrish

Published by CreateSpace Independent Publishing Platform (2013)

ISBN 10: 1492804207 ISBN 13: 9781492804208

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From: GlassFrogBooks (Minden, NV, U.S.A.)

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About this Item: CreateSpace Independent Publishing Platform, 2013. Condition: Good. A+ Customer service! Satisfaction Guaranteed! Book is in Used-Good condition. Pages and cover are clean and intact. Used items may not include supplementary materials such as CDs or access codes. May show signs of minor shelf wear and contain limited notes and highlighting. Seller Inventory # 1492804207-2-4

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Cummins, Enda, Lyng, James

Published by Wiley-Blackwell (2016)

ISBN 10: 1118350685 ISBN 13: 9781118350683

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About this Item: Wiley-Blackwell, 2016. Condition: New. Meat is a global product, which is traded between regions, countries and continents. The onus is on producers, manufacturers, transporters and retailers to ensure that an ever-demanding consumer receives a top quality product that is free from contamination. Series: IFST Advances in Food Science. Num Pages: 360 pages. BIC Classification: TT. Category: (P) Professional & Vocational. Dimension: 244 x 170. . . 2016. 1st Edition. Hardcover. . . . . . Seller Inventory # V9781118350683

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Published by Woodhead Publishing (2006)

ISBN 10: 1845690591 ISBN 13: 9781845690595

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About this Item: Woodhead Publishing, 2006. Hardcover. Condition: New. book. Seller Inventory # M1845690591

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