LIBROS DEL AUTOR: a m pearson

6 resultados para LIBROS DEL AUTOR: a m pearson

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  • Quality Attributes and Their Measurement in Meat, Poultry and Fish Products
    A. M. Pearson
    The theme for this volume was chosen because no previous book has discussed the quality attributes of meat, poultry and fish and the methods that can be utilized for their measurement. The topics are not only timely but of great importance. Chapter I provides an introduction to the topic and presents a brief overview of the subject to be discussed. Th...
    Disponible

    65,17 €

  • HACCP in Meat, Poultry, and Fish Processing
    A. M. Pearson / T. R. Dutson
    The RACCP (hazard analysis critical control point) concept for food products was an outgrowth of the US space program with the demand for a safe food supply for manned space flights by the National Aeronautics and Space Administration (NASA). The original work was carried out by the Pillsbury Company under the direction of Roward E. Bauman, who as the...
    Disponible

    121,05 €

  • Processed Meats
    A. M. Pearson
    This third edition has been extensively revised with new and updated information. In addition, two new chapters have been added: Chapter 12, 'Herbs, Spices, and Condiments' covering their uses in processed meat and poultry products, and Chapter 14, 'Low Fat and Reduced Fat Meat Products,' which discusses the demand for such products with emphasis on t...
    Disponible

    305,24 €

  • Production and Processing of Healthy Meat, Poultry and Fish Products
    A.M. Pearson / T.R. Dutson
    The central theme for this volume was chosen since consumers have great interest in purchasing low fat, low salt and reduced cholesterol meat, poultry and fish products. As in past volumes, experts in the field have been chosen to write chapters with emphasis on their breadth of knowl­ edge in each specific area. Efforts were also made to obtain autho...
    Disponible

    207,24 €

  • Inedible Meat By-Products
    A. M. Pearson / T. R. Dutson
    Inedible meat, poultry and fish by-products are major contributors to the profitability of the slaughterers and processors of all types of muscle food. Although the by-products per se make important economic contributions to the productivity of the industries, their importance varies widely between classes and for different species. As important as th...
    Disponible

    65,58 €

  • Advances in Meat Research
    A. M. Pearson / T. R. Dutson
    The Advances in Meat Research series has arisen from a perceived need for a comprehensive coverage of certain topics that are pertinent to meat and meat products. We, the editors, have made the decision to concentrate on a series of related topics that are deemed to be impor­ tant to an understanding of meat, both fresh and processed. It is our sincer...
    Disponible

    66,04 €