Handbook of meat and meat processing /

"Preface The consumption of red meat and meat products has a long history in most cultures. Meat is a source of nutrients, as well as a sign of wealth in some countries. Various techniques have been developed in different parts of the world over the centuries to preserve meat for extended shelf...

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Bibliographic Details

Other Authors:	Hui, Y. H. (Yiu H.)
Format:	eBook
Language:	English
Published:	Boca Raton, Fla. : CRC Press, 2012.
Edition:	2nd ed.
Subjects:	Meat. Meat industry and trade. TECHNOLOGY & ENGINEERING / Food Science. Electronic books.
Online Access:	Connect to the full text of this electronic book