TY  - BOOK
ED  - 3G E-Learning LLC.
TI  - Introduction to meat processing
SN  - 9781984658364
AV  - TX 373 T47 2022
PY  - 2022///
CY  - New York, New York
PB  - 3G E-Learning LLC
KW  - Meat
KW  - Meat industry and trade
N1  - Includes bibliographical references and index; Chapter 1 : Technological quality of meat for process
Chapter 2 : Meat decontamination
Chapter 3 : Freezing/Thawing
Chapter 4 : Thermal processing
Chapter 5 : Fermentation : microbiology and biochemistry
Chapter 6 : Meat packing
Chapter 7 Novel technologies for microbial spoilage prevention
ER  -