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Meat and Meat Products: Technology, Chemistry and Microbiology - Food Products Series A. Varnam 1995 edition
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Meat and Meat Products: Technology, Chemistry and Microbiology - Food Products Series
A. Varnam
The book includes details of conversion of muscle into meat, uncooked, comminuted and re-formed meat products, cured and cooked meats and meat products, fermented meats and frozen and dried meats and meat products.
444 pages, 1, black & white illustrations
| Media | Books Paperback Book (Book with soft cover and glued back) |
| Released | December 31, 1995 |
| ISBN13 | 9780412495601 |
| Publishers | Chapman and Hall |
| Pages | 444 |
| Dimensions | 160 × 233 × 24 mm · 621 g |
| Language | English |
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