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Other titles in the Woodhead Publishing in Food Science and Technology series:

Sausage Manufacture: Principle and Practice

by Effiong Essien

ISBN13: 9780849320071
ISBN10: 0849320070
Condition: Standard
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Synopses & Reviews

Publisher Comments:

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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Product Details

ISBN:: 9780849320071
Subtitle:: Principles and Practice
Author:: Essien, Effiong
Author:: Essien, Essien
Publisher:: CRC Press
Subject:: General
Subject:: Food Science
Subject:: Sausages
Series:: Woodhead Publishing in Food Science and Technology
Publication Date:: September 2003
Binding:: Hardcover
Language:: English
Illustrations:: Y
Pages:: 89
Dimensions:: 9.70x6.10x.43 in. .64 lbs.

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