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Table Of Contents

Chemistry and Biochemistry of Meat
Technological Quality of Meat for Processing
Meat Decontamination
Aging/Tenderization Mechanisms
Novel Technologies for Microbial Spoilage Prevention
Plant Cleaning and Sanitation
Semidry and Dry Fermented Sausages
Restructured Whole - Tissue Meats
Functional Meat Products
Physical Sensors for Quality Control during Processing
Sensory Evaluation of Meat Products
Detection of Chemical Hazards
Microbial Hazards in Foods: Food - Borne Infections and Intoxications
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Fidel Toldrá Handbook of Meat Processing 2010

Fidel Toldrá Handbook of Meat Processing 2010

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Published by kidan_imlak1649

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Published by: kidan_imlak1649 on Dec 14, 2012
Copyright:Attribution Non-commercial

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05/14/2014

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