Commodity science and examination of meat and meat products: A study manual for students studying in economic specialties
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The manual provides information on the structure and chemical composition of meat tissues, describes the meat of the main types of slaughter animals. Data on carcase cutting, production and assortment of meat products. The requirements for quality, packaging and storage of meat products by assortment groups. Experimental methods for determining the freshness of meat and the quality of meat products. The manual is intended for students of economic and commodity science specialties of universities, as well as for practitioners.
LF/892552117/R
Data sheet
- Name of the Author
- А.С
А.Ф.
Кожухова
О.И.
Туров
Шепелев - Language
- Russian
- Series
- Товароведение и экспертиза товаров : ТЭТ
- ISBN
- 9785241000361
- Release date
- 2001
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The manual provides information on the structure and chemical composition of meat tissues, describes the meat of the main types of slaughter animals. Data on ca...