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- Author: Jhari & Sharma Davinder Kumar & Sahoo
- Publisher: Daya Pub. House
- ISBN-10: 9351241645
- ISBN-13: 9789351241645
- Format: 14 x 21.6 x 2.5 cm, hardcover
- Language: English
- SAVE -10% with code: EXTRA
Practical Handbook on Meat Science and Technology (e-book) (used book) | bookbook.eu
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Meat consumers of the country can only remain healthy and work for national development if they are assured the supply of safe and wholesome meat foods. Realising this, Government of India launched the National Meat and Poultry Processing Board (NMPPB) in New Delhi on February 19, 2009 to address the issues related to the production of clean and hygienic meat and meat products. To implement Meat Food Products Order, 1973 under the aegis of Food Safety and Standards Act, 2006; it is very important to scruitinise the quality and food safety aspects of meat products in the value chain from farm to fork. To achieve this, analytical techniques with standard procedures are required for food safety and quality assurance of the meat products. In view of this, information were compiled and located at one place in form of this book entitled "Practical Handbook on Meat Science and Technology".
EXTRA 10 % discount with code: EXTRA
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- Author: Jhari & Sharma Davinder Kumar & Sahoo
- Publisher: Daya Pub. House
- ISBN-10: 9351241645
- ISBN-13: 9789351241645
- Format: 14 x 21.6 x 2.5 cm, hardcover
- Language: English English
Meat consumers of the country can only remain healthy and work for national development if they are assured the supply of safe and wholesome meat foods. Realising this, Government of India launched the National Meat and Poultry Processing Board (NMPPB) in New Delhi on February 19, 2009 to address the issues related to the production of clean and hygienic meat and meat products. To implement Meat Food Products Order, 1973 under the aegis of Food Safety and Standards Act, 2006; it is very important to scruitinise the quality and food safety aspects of meat products in the value chain from farm to fork. To achieve this, analytical techniques with standard procedures are required for food safety and quality assurance of the meat products. In view of this, information were compiled and located at one place in form of this book entitled "Practical Handbook on Meat Science and Technology".
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