Sausage manufacture
Subtitle: principles and practice
By: Effiong Essien
Series: Woodhead Publishing in food science and technology; Woodhead Publishing in food science and technology
Publisher: CRC Press; Woodhead
Published: 2003
Place of publication: Boca Raton; Cambridge, England
Language: eng
Format: [electronic resource] :
Number of pages: 89
ISBN-13: 9781855737167; 9780203498682
Subjects: TECHNOLOGY & ENGINEERING; Engineering; Sausages; Chemical engineering; Law; Food Science
Description: Sausage manufacture: Principles and practice provides a concise and authoritative guide to manufacturing high-quality products for the consumer. It begins by considering issues of definition and the market trends. The book then discusses product formulation, key stages in production, good practice in safety and quality assurance, new product development and novel products.
Notes: Includes bibliographical references (p. [83]-84) and index.

Also issued in print.

Description based on print version record.
Table of contents: title: Preliminaries; Contents; About the author; About the book; Introduction; 1 Definition of sausages; 2 Sausage market trends; 3 Product formulation; 4 Production stages; 5 Sausage quality and safety management; 6 Novel products; Appendix 1: List of permitted food additives with their serial numbers (EC numbers; Appendix 2 Supplier information and evaluation form; Appendix 3 Delivery inspection record for meat; Appendix 4 Delivery inspection record for dry goods; Appendix 5 Delivery inspection record for packaging; Appendix 6 HACCP process flow diagram cooked sausages