Technology Of Reduced Additive Foods
Edition: 1 edition
Publisher: Blackwell Publishing
Published: 2000
Language: eng
Format: Hardcover
Number of pages: 264
ISBN-13: 9780632056354
Subjects: Food & beverage technology; Food Science; Technology; Science/Mathematics
First sentence: Carcass meat is often classified simply as either cuts and joints for retail display or as manufacturing meat for use in discrete form and also in reformed, restructured and comminuted meat products.