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Нож для нарезки бананов - Banana Slicer Нож для нарезки бананов - Banana Slicer Новинка

Нож для нарезки бананов - Banana Slicer

Нож для красивой нарезки бананов для украшения десертов и составления фруктовых тарелок Banana Slicer. Просто и быстро!
Регулятор давления подачи топлива MEAT&DORIA 9123 Регулятор давления подачи топлива MEAT&DORIA 9123 Новинка

Регулятор давления подачи топлива MEAT&DORIA 9123

Регулятор давления подачи топлива MEAT&DORIA   MEAT&DORIA ( ИТАЛИЯ ) 9123  
Chris Kerth R. The Science of Meat Quality Chris Kerth R. The Science of Meat Quality Новинка

Chris Kerth R. The Science of Meat Quality

17045.64 руб. Найти похожее
Meat has been a long sought after source of nutrients in human diets. Its nutrient-dense composition of protein, fats, vitamins and minerals makes it an integral part to healthy and balanced diets. As demand for meat continues to increase globally, a better understanding of efficiently producing quality meat products is becoming increasingly important. The Science of Meat Quality provides comprehensive coverage of meat quality from the biological basis of muscle development to end-product-use topics such as preparation and sensory analysis. The Science of Meat Quality explores the basis of meat quality long before it hits grocery store shelves. The book opens with a look at cellular muscle tissue development, metabolism and physiology. Subsequent chapters look at topics surrounding the development of tenderness, water-holding capacity, lipid oxidation and color in meat products. The final chapters discuss producing a good-tasting end product from preparing meat to preventing food-borne illness. Each chapter contains not only the theory behind that topic, but also detailed lab methodologies for measuring each meat quality trait. The Science of Meat Quality is an essential resource and reference for animal scientists, meat scientists, food scientists, and food industry personnel. Meat has been a long sought after source of nutrients in human diets. Its nutrient-dense composition of protein, fats, vitamins and minerals makes it an integral part to healthy and balanced diets. As demand for meat continues to increase globally, a better understanding of efficiently producing quality meat products is becoming increasingly important. The Science of Meat Quality provides comprehensive coverage of meat quality from the biological basis of muscle development to end-product-use topics such as preparation and sensory analysis. The Science of Meat Quality explores the basis of meat quality long before it hits grocery store shelves. The book opens with a look at cellular muscle tissue development, metabolism and physiology. Subsequent chapters look at topics surrounding the development of tenderness, water-holding capacity, lipid oxidation and color in meat products. The final chapters discuss producing a good-tasting end product from preparing meat to preventing food-borne illness. Each chapter contains not only the theory behind that topic, but also detailed lab methodologies for measuring each meat quality trait. The Science of Meat Quality is an essential resource and reference for animal scientists, meat scientists, food scientists, and food industry personnel.
Feng Chen Handbook of Meat, Poultry and Seafood Quality Feng Chen Handbook of Meat, Poultry and Seafood Quality Новинка

Feng Chen Handbook of Meat, Poultry and Seafood Quality

17445.02 руб. Найти похожее
A great need exists for valuable information on factors affecting the quality of animal related products. The second edition of Handbook of Meat, Poultry and Seafood Quality, focuses exclusively on quality aspects of products of animal origin, in depth discussions and recent developments in beef, pork, poultry, and seafood quality, updated sensory evaluation of different meat products, revised microbiological aspects of different meat products. Also, included are new chapters on packaging, new chapters and discussion of fresh and frozen products, new aspects of shelf life and recent developments in research of meat tainting. This second edition is a single source for up-to-date and key information on all aspects of quality parameters of muscle foods is a must have. The reader will have at hand in one focused volume covering key information on muscle foods quality.
Сумка Printio Super meat boy Сумка Printio Super meat boy Новинка

Сумка Printio Super meat boy

Сумка. Super Meat Boy - Мясной Парень, спасающий свою подругу, Пластырь-Девочку, от зловещего Доктора Зародыша.
Сумка Printio Super meat boy Сумка Printio Super meat boy Новинка

Сумка Printio Super meat boy

Сумка. Super Meat Boy - Мясной Парень, спасающий свою подругу, Пластырь-Девочку, от зловещего Доктора Зародыша.
James Lyng G. Emerging Technologies in Meat Processing. Production, Processing and Technology James Lyng G. Emerging Technologies in Meat Processing. Production, Processing and Technology Новинка

James Lyng G. Emerging Technologies in Meat Processing. Production, Processing and Technology

15862.53 руб. Найти похожее
Meat is a global product, which is traded between regions, countries and continents. The onus is on producers, manufacturers, transporters and retailers to ensure that an ever-demanding consumer receives a top quality product that is free from contamination. With such a dynamic product and market place, new innovative ways to process, package and assess meat products are being developed. With ever increasing competition and tighter cost margins, industry has shown willingness to engage in seeking novel innovative ways of processing, packaging and assessing meat products while maintaining quality and safety attributes. This book provides a comprehensive overview on the application of novel processing techniques. It represents a standard reference book on novel processing, packaging and assessment methods of meat and meat products. It is part of the IFST Advances in Food Science book series.
Thimjos Ninios Meat Inspection and Control in the Slaughterhouse Thimjos Ninios Meat Inspection and Control in the Slaughterhouse Новинка

Thimjos Ninios Meat Inspection and Control in the Slaughterhouse

20458.75 руб. Найти похожее
Meat inspection, meat hygiene and official control tasks in the slaughterhouse have always been of major importance in the meat industry, and are intimately related with animal diseases and animal welfare. The history of meat inspection has largely been a success story. Huge steps have been taken over more than a century to prevent the transmission of pathogenic organisms and contagious diseases from animals to humans. Various factors influence the quality and safety of meat including public health hazards (zoonotic pathogens, chemical substances and veterinary drugs), animal health and welfare issues during transport and slaughter. Meat inspection is one of the most important programs in improving food safety, and its scope has enlarged considerably over the last decades. Globalization has affected the complexity of the modern meat chain and has provided possibilities for food fraud and unfair competition. During the last two decades many food fraud cases have been reported, which have caused concern among consumers and the industry. Subsequently meat inspection is faced with new challenges. Meat Inspection and Control in the Slaughterhouse is an up-to-date reference book that responds to these changes and reflects the continued importance of meat inspection for the food industry. The contributors to this book are all international experts in the areas of meat inspection and the official controls limited to slaughterhouses, providing a rare insight into the international meat trade. This book will be of importance to students, professionals and members of the research community worldwide who aim to improve standards of meat inspection procedures and food safety.
Нож для быстрой и точной резки тортов - Perfect Slicer Нож для быстрой и точной резки тортов - Perfect Slicer Новинка

Нож для быстрой и точной резки тортов - Perfect Slicer

Как нарезать приготовленный торт или пиццу, чтобы не повредить внешний вид, а кусочки получились идеально ровными? Это – далеко не самая простая задача для многих хозяек. Благодаря революционному ножу для быстрой и точной резки тортов Perfect Slicer, миссия будет выполнена за несколько секунд!
Яблокочистка Apple Peeler Corer Slicer Яблокочистка Apple Peeler Corer Slicer Новинка

Яблокочистка Apple Peeler Corer Slicer

Часто готовить пироги с яблоками или яблочное пюре? А может в вашем доме живет требовательный малыш, который любит кушать фрукты, но не любит кожуру? Революционная яблокочистка Apple Peeler Corer Slicer выполнит всю работу за вас. А благодаря простоте процедуры, вы точно захотите новых экспериментов на кухне!
Knipe C. Lynn Thermal Processing of Ready-to-Eat Meat Products Knipe C. Lynn Thermal Processing of Ready-to-Eat Meat Products Новинка

Knipe C. Lynn Thermal Processing of Ready-to-Eat Meat Products

19286.91 руб. Найти похожее
Thermal Processing of Ready-to-Eat Meat Products provides critical technical information on all aspects of thermal processing of RTE meat products. Edited and authored by the most experienced and knowledgeable people in the meat industry on this subject, the book addresses all technical and regulatory aspects of the production of RTE meat products, such as heat and mass transfer, pathogen lethality, post-packaging pasteurization, sanitary design, predictive equations and supportive documentation for HACCP.
Steven Ricke C. Organic Meat Production and Processing Steven Ricke C. Organic Meat Production and Processing Новинка

Steven Ricke C. Organic Meat Production and Processing

18317.16 руб. Найти похожее
Organic Meat Production and Processing describes the challenges of production, processing and food safety of organic meat. The editors and international collection of authors explore the trends in organic meats and how the meat industry is impacted. Commencing with chapters on the economics, market and regulatory aspects of organic meats, coverage then extends to management issues for organically raised and processed meat animals. Processing, sensory and human health aspects are covered in detail, as are the incidences of foodborne pathogens in organic beef, swine, poultry and other organic meat species. The book concludes by describing pre-harvest control measures for assuring the safety of organic meats. Organic Meat Production and Processing serves as a unique resource for fully understanding the current and potential issues associated with organic meats.
Fidel Toldra Handbook of Fermented Meat and Poultry Fidel Toldra Handbook of Fermented Meat and Poultry Новинка

Fidel Toldra Handbook of Fermented Meat and Poultry

20458.75 руб. Найти похожее
Fermented meat products have been consumed for centuries in many different parts of the world and constitute one of the most important groups of food. Bacterial cultures are used in their manufacture to preserve the meat and confer particular textures and sensory attributes. Examples of fermented meats include salami, chorizo, pepperoni and saucisson. This fully revised and expanded reference book on meat fermentation presents all the principle fermented meat products and the processing technologies currently used in their manufacture. The 54 chapters of this substantial book are grouped into the following sections: Meat fermentation worldwide: overview, production and principles Raw materials Microbiology and starter cultures for meat fermentation Sensory attributes Product categories: general considerations Semidry-fermented sausages Dry-fermented sausages Other fermented meats and poultry Ripened meat products Biological and chemical safety of fermented meat products Processing sanitation and quality assurance There are five new chapters in the second edition that address the following topics: Smoking and new smoke flavourings; Probiotics; Methodologies for the study of the microbial ecology in fermented sausages; Low sodium in meat products; and Asian sausages. Handbook of Fermented Meat and Poultry, Second Edition provides readers with a full overview of meat fermentation, the role of microorganisms naturally present and/or added as starter cultures, safety aspects and an account of the main chemical, biochemical, physical and microbiological changes that occur in processing and how they affect final quality. Finally, readers will find the main types of worldwide fermented meat products, typically produced in different areas, with the description of their main characteristics.
Футболка классическая Printio Super meat boy Футболка классическая Printio Super meat boy Новинка

Футболка классическая Printio Super meat boy

Футболка классическая — цвет: белый, пол: Жен, качество: Обычное. Super Meat Boy - Мясной Парень, спасающий свою подругу, Пластырь-Девочку, от зловещего Доктора Зародыша.
Детская футболка классическая унисекс Printio Super meat boy Детская футболка классическая унисекс Printio Super meat boy Новинка

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Детская футболка классическая унисекс — цвет: белый, пол: Муж. Super Meat Boy - Мясной Парень, спасающий свою подругу, Пластырь-Девочку, от зловещего Доктора Зародыша.
Толстовка Wearcraft Premium унисекс Printio Super meat boy Толстовка Wearcraft Premium унисекс Printio Super meat boy Новинка

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Толстовка Wearcraft Premium унисекс — цвет: белый, пол: Муж. Super Meat Boy - Мясной Парень, спасающий свою подругу, Пластырь-Девочку, от зловещего Доктора Зародыша.
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Лонгслив — цвет: белый, пол: Муж. Super Meat Boy - Мясной Парень, спасающий свою подругу, Пластырь-Девочку, от зловещего Доктора Зародыша.
Майка классическая Printio Super meat boy Майка классическая Printio Super meat boy Новинка

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Майка классическая — цвет: белый, пол: Муж. Super Meat Boy - Мясной Парень, спасающий свою подругу, Пластырь-Девочку, от зловещего Доктора Зародыша.
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Майка классическая — цвет: белый, пол: Жен. Super Meat Boy - Мясной Парень, спасающий свою подругу, Пластырь-Девочку, от зловещего Доктора Зародыша.
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Майка классическая — цвет: белый, пол: Муж. Super Meat Boy - Мясной Парень, спасающий свою подругу, Пластырь-Девочку, от зловещего Доктора Зародыша.
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Детская футболка классическая унисекс — цвет: белый, пол: Муж. Super Meat Boy - Мясной Парень, спасающий свою подругу, Пластырь-Девочку, от зловещего Доктора Зародыша.
Футболка Wearcraft Premium Printio Super meat boy Футболка Wearcraft Premium Printio Super meat boy Новинка

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Футболка Wearcraft Premium — цвет: белый, пол: Жен. Super Meat Boy - Мясной Парень, спасающий свою подругу, Пластырь-Девочку, от зловещего Доктора Зародыша.
Лонгслив Printio Super meat boy Лонгслив Printio Super meat boy Новинка

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Лонгслив — цвет: белый, пол: Муж. Super Meat Boy - Мясной Парень, спасающий свою подругу, Пластырь-Девочку, от зловещего Доктора Зародыша.

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Meat has been a long sought after source of nutrients in human diets. Its nutrient-dense composition of protein, fats, vitamins and minerals makes it an integral part to healthy and balanced diets. As demand for meat continues to increase globally, a better understanding of efficiently producing quality meat products is becoming increasingly important. The Science of Meat Quality provides comprehensive coverage of meat quality from the biological basis of muscle development to end-product-use topics such as preparation and sensory analysis. The Science of Meat Quality explores the basis of meat quality long before it hits grocery store shelves. The book opens with a look at cellular muscle tissue development, metabolism and physiology. Subsequent chapters look at topics surrounding the development of tenderness, water-holding capacity, lipid oxidation and color in meat products. The final chapters discuss producing a good-tasting end product from preparing meat to preventing food-borne illness. Each chapter contains not only the theory behind that topic, but also detailed lab methodologies for measuring each meat quality trait. The Science of Meat Quality is an essential resource and reference for animal scientists, meat scientists, food scientists, and food industry personnel. Meat has been a long sought after source of nutrients in human diets. Its nutrient-dense composition of protein, fats, vitamins and minerals makes it an integral part to healthy and balanced diets. As demand for meat continues to increase globally, a better understanding of efficiently producing quality meat products is becoming increasingly important. The Science of Meat Quality provides comprehensive coverage of meat quality from the biological basis of muscle development to end-product-use topics such as preparation and sensory analysis. The Science of Meat Quality explores the basis of meat quality long before it hits grocery store shelves. The book opens with a look at cellular muscle tissue development, metabolism and physiology. Subsequent chapters look at topics surrounding the development of tenderness, water-holding capacity, lipid oxidation and color in meat products. The final chapters discuss producing a good-tasting end product from preparing meat to preventing food-borne illness. Each chapter contains not only the theory behind that topic, but also detailed lab methodologies for measuring each meat quality trait. The Science of Meat Quality is an essential resource and reference for animal scientists, meat scientists, food scientists, and food industry personnel.
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