Author : Anonim
Publisher : Unknown
Page : 52 pages
File Size : 44,9 Mb
Release : 1934
Category : Food
ISBN : UOM:39015080178190
The National Provisioner
Anonim
The National Provisioner
The National Provisioner Book in PDF, ePub and Kindle version is available to download in english. Read online anytime anywhere directly from your device. Click on the download button below to get a free pdf file of The National Provisioner book. This book definitely worth reading, it is an incredibly well-written.
The National Provisioner
Anonim
Author : Anonim
Publisher : Unknown
Page : 128 pages
File Size : 46,6 Mb
Release : 1905
Category : Meat industry and trade
ISBN : NYPL:33433008286662
The National Provisioner by Anonim Pdf
Hearings
United States. Congress. House. Committee on Interstate and Foreign Commerce
Author : United States. Congress. House. Committee on Interstate and Foreign Commerce
Publisher : Unknown
Page : 662 pages
File Size : 44,8 Mb
Release : 1918
Category : Electronic
ISBN : UOM:39015020442359
Hearings by United States. Congress. House. Committee on Interstate and Foreign Commerce Pdf
Emerging Technologies in Meat Processing
Enda J. Cummins,James G. Lyng
Author : Enda J. Cummins,James G. Lyng
Publisher : John Wiley & Sons
Page : 451 pages
File Size : 53,6 Mb
Release : 2016-12-19
Category : Technology & Engineering
ISBN : 9781118350683
Emerging Technologies in Meat Processing by Enda J. Cummins,James G. Lyng Pdf
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. With such a dynamic product and market place, new innovative ways to process, package and assess meat products are being developed. With ever increasing competition and tighter cost margins, industry has shown willingness to engage in seeking novel innovative ways of processing, packaging and assessing meat products while maintaining quality and safety attributes. This book provides a comprehensive overview on the application of novel processing techniques. It represents a standard reference book on novel processing, packaging and assessment methods of meat and meat products. It is part of the IFST Advances in Food Science book series.
Advances in Meat Processing Technology
Alaa El-Din A. Bekhit
Author : Alaa El-Din A. Bekhit
Publisher : CRC Press
Page : 657 pages
File Size : 49,5 Mb
Release : 2017-09-29
Category : Technology & Engineering
ISBN : 9781315354668
Advances in Meat Processing Technology by Alaa El-Din A. Bekhit Pdf
Meat is a unique biological material with a central importance in nutrition and health. Advances in Meat Processing Technology merges the expertise of meat scientists and food engineers in a holistic approach toward the processing of meat. The meat industry strives to deliver consistent high quality and safe meat products. Readers can benefit from knowledge generated by meat science researchers by achieving a greater understanding of the nature of meat, and the engineering technology required for meat processing. This book comprises 17 full chapters that provide up-to-date and fundamental information on current topics in meat processing. This inculdes novel technologies, such as the application of pulsed electric field, meat stretching and shaping, ultrasound and high pressure. In addition, analytical techniques such as Raman spectroscopy and NMR are enabling considerable advancement of knowledge in meat science and in meat processing. Written by world renowned experts in their fields, this contemporary collective work assembles the state of current knowledge that is of importance to both industry and academia.
Directory and Hand-book of the Meat and Provision Trades and Their Allied Industries for the United States and Canada
National Provisioner Publishing Co
Author : National Provisioner Publishing Co
Publisher : Unknown
Page : 448 pages
File Size : 50,6 Mb
Release : 1895
Category : Cotton-seed oil
ISBN : UVA:X001892900
Directory and Hand-book of the Meat and Provision Trades and Their Allied Industries for the United States and Canada by National Provisioner Publishing Co Pdf
The National Provisioner
Anonim
Author : Anonim
Publisher : Unknown
Page : 56 pages
File Size : 46,5 Mb
Release : 1934
Category : Food
ISBN : UOM:39015080178174
The National Provisioner by Anonim Pdf
Food Processing By-Products and their Utilization
Anil Kumar Anal
Author : Anil Kumar Anal
Publisher : John Wiley & Sons
Page : 592 pages
File Size : 48,5 Mb
Release : 2017-10-09
Category : Technology & Engineering
ISBN : 9781118432938
Food Processing By-Products and their Utilization by Anil Kumar Anal Pdf
Food Processing By-Products and their Utilization An in-depth look at the economic and environmental benefits that food companies can achieve—and the challenges and opportunities they may face—by utilizing food processing by-products Food Processing By-Products and their Utilization is the first book dedicated to food processing by-products and their utilization in a broad spectrum. It provides a comprehensive overview on food processing by-products and their utilization as source of novel functional ingredients. It discusses food groups, including cereals, pulses, fruits, vegetables, meat, dairy, marine, sugarcane, winery, and plantation by-products; addresses processing challenges relevant to food by-products; and delivers insight into the current state of art and emerging technologies to extract valuable phytochemicals from food processing by-products. Food Processing By-Products and their Utilization offers in-depth chapter coverage of fruit processing by-products; the application of food by-products in medical and pharmaceutical industries; prebiotics and dietary fibers from food processing by-products; bioactive compounds and their health effects from honey processing industries; advances in milk fractionation for value addition; seafood by-products in applications of biomedicine and cosmeticuals; food industry by-products as nutrient replacements in aquaculture diets and agricultural crops; regulatory and legislative issues for food waste utilization; and much more. The first reference text to bring together essential information on the processing technology and incorporation of by-products into various food applications Concentrates on the challenges and opportunities for utilizing by-products, including many novel and potential uses for the by-products and waste materials generated by food processing Focuses on the nutritional composition and biochemistry of by-products, which are key to establishing their functional health benefits as foods Part of the "IFST Advances in Food Science" series, co-published with the Institute of Food Science and Technology (UK) This bookserves as a comprehensive reference for students, educators, researchers, food processors, and industry personnel looking for up-to-date insight into the field. Additionally, the covered range of techniques for by-product utilization will provide engineers and scientists working in the food industry with a valuable resource for their work.
Government Control of the Meat-packing Industry
United States. Congress. Senate. Committee on Agriculture and Forestry
Author : United States. Congress. Senate. Committee on Agriculture and Forestry
Publisher : Unknown
Page : 828 pages
File Size : 41,8 Mb
Release : 1919
Category : Electronic
ISBN : NYPL:33433019658826
Government Control of the Meat-packing Industry by United States. Congress. Senate. Committee on Agriculture and Forestry Pdf
United States of America V. National Provisioner, Inc
Anonim
Author : Anonim
Publisher : Unknown
Page : 118 pages
File Size : 52,7 Mb
Release : 1980
Category : Electronic
ISBN : UILAW:0000000028048
United States of America V. National Provisioner, Inc by Anonim Pdf
Lard Marketing as Affected by Commercial Processing Methods
Daniel Dunaway Harlan
Author : Daniel Dunaway Harlan
Publisher : Unknown
Page : 44 pages
File Size : 50,7 Mb
Release : 1951
Category : Lard
ISBN : UIUC:30112019264164
Lard Marketing as Affected by Commercial Processing Methods by Daniel Dunaway Harlan Pdf
This report presents background information necessary to economic research toward improving the market for lard. The fats and oils industry has recognized the need for a concise, descriptive report emphasizing the relationship between processing methods and the quality of lard on the market today.
Controlling Salmonella in Poultry Production and Processing
Scott M. Russell, Ph.D.
Author : Scott M. Russell, Ph.D.
Publisher : CRC Press
Page : 313 pages
File Size : 40,6 Mb
Release : 2012-02-16
Category : Technology & Engineering
ISBN : 9781439821107
Controlling Salmonella in Poultry Production and Processing by Scott M. Russell, Ph.D. Pdf
Salmonella is a major pathogen that can result in deadly foodborne illness. The Centers for Disease Control and Prevention (CDC) estimates that there are 1.4 million cases of Salmonella poisoning each year in the United States from a variety of causes, with undercooked poultry and eggs being the prime culprits. Therefore, intervention strategies are vital to reducing its occurrence. Controlling Salmonella in Poultry Production and Processing provides a complete analysis of the challenges faced in controlling Salmonella in this industry and keeping the public safe from this threat. Author Scott M. Russell, Ph.D., works closely with the poultry industry throughout the United States and Canada and with companies in Central and South America, Europe, and China. In this volume, he explores: The origin of Salmonella in poultry Intervention strategies for controlling Salmonella during breeding, hatching, grow-out, transportation, and processing How to design a processing plant to eliminate Salmonella How to verify intervention strategies to ensure they are working Increasing yield during processing while controlling Salmonella New regulations being proposed by USDA-FSIS and their impact on poultry companies regarding competition and international exportation of products The differences between the EU and the U.S. with regard to Salmonella control Providing readers with numerous examples of real-world experiences, Dr. Russell offers knowledge gleaned from traveling to poultry plants throughout the world over an 18-year period, assisting processors with identifying the sources of Salmonella in their operations, and developing successful intervention strategies.
Meat Products
Anonim
Author : Anonim
Publisher : Unknown
Page : 12 pages
File Size : 52,5 Mb
Release : 1950
Category : Meat industry and trade
ISBN : MINN:31951D03300865M
Meat Products by Anonim Pdf
Handbook of Meat and Meat Processing, Second Edition
Y. H. Hui
Author : Y. H. Hui
Publisher : CRC Press
Page : 1003 pages
File Size : 41,8 Mb
Release : 2012-01-11
Category : Technology & Engineering
ISBN : 9781439836835
Handbook of Meat and Meat Processing, Second Edition by Y. H. Hui Pdf
Retitled to reflect expansion of coverage from the first edition, Handbook of Meat and Meat Processing, Second Edition, contains a complete update of materials and nearly twice the number of chapters. Divided into seven parts, the book covers the entire range of issues related to meat and meat processing, from nutrients to techniques for preservation and extending shelf life. Topics discussed include: An overview of the meat-processing industry The basic science of meat, with chapters on muscle biology, meat consumption, and chemistry Meat attributes and characteristics, including color, flavor, quality assessment, analysis, texture, and control of microbial contamination The primary processing of meat, including slaughter, carcass evaluation, and kosher laws Principles and applications in the secondary processing of meat, including breading, curing, fermenting, smoking, and marinating The manufacture of processed meat products such as sausage and ham The safety of meat products and meat workers, including sanitation issues and hazard analysis Drawn from the combined efforts of nearly 100 experts from 16 countries, the book has been carefully vetted to ensure technical accuracy for each topic. This definitive guide to meat and meat products it is a critical tool for all food industry professionals and regulatory personnel.
The National Union Catalog, Pre-1956 Imprints
Anonim
Author : Anonim
Publisher : Unknown
Page : 712 pages
File Size : 50,5 Mb
Release : 1968
Category : Union catalogs
ISBN : UOM:39015082987788