Principles of Meat Technology

Principles of Meat Technology
Author : V. P. Singh
Publisher : New India Publishing
Total Pages : 310
Release : 2011-09-02
ISBN 10 : 9380235550
ISBN 13 : 9789380235554
Language : EN, FR, DE, ES & NL

The book entitled "Principles of Meat Technology" has been designed keeping in mind the recent course-curriculum of the Veterinary Council of India. All the topics included in VCI syllabus for Meat Science subject have been illustrated and discussed in detail. The reference material and current scientific information on the subject will be of interest to the meat processing industry and persons having some stakes in this subject. This book is broadly covering fresh meat and aquatic foods, their processing, preservation, packaging, standards and biotechnological applications in this specialized field. Livestock Products Technology is a new subject for veterinary professionals. Understanding of this subject particularly product's quality, handling and processing is not as easy as it seems. So the efforts put in the book in form of material, scientific facts and language will help in understanding the meat science to the students of veterinary science, food science and technology, fish technology, meat technologists, academicians of this field, technicians engaged and the processors of animals and fish products.

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