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Sausage Manufacture: Principles and Practice



Author: Effiong Essien

Publisher: Taylor & Francis

Format: Mobipocket PRC

Content Language: English

eBook ISBN: 0203498682

Print ISBN: 9780849320071

Size: 2,797 KB

Publication Date: 2007-03-14

Category:
Technology > General

Compatible Software:
Mobipocket ReaderMobipocket Reader

Digital Rights:
Encryption: Mobipocket DRM


$155.95

Sausage Manufacture:  Principles and Practice
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DESCRIPTION

Defining and exploring emerging market trends, Sausage Manufacture: Principles and Practice is a concise guide to manufacturing high-quality. The book summarizes the key stages in production from raw material procurement through chopping, filling, and cooking to storage and distribution. Building on this foundation, it outlines good practice in safety and quality assurance and reviews new product development and novel products such as organic, vegetarian, and low fat sausages which have emerged to meet changing consumer requirements. Written by an experienced industry professional, it is an authoritative reference to good practices for manufacturers.




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