Ebook: Sausage and Processed Meat Formulations
Author: Herbert W. Ockerman
- Year: 1989
- Publisher: Chapman & Hall
- Language: English
- pdf
From Preface - This formulary was assembled to meet the needs of the food industry, researchers and students for information on comminuted meat processing formulations and procedures. Until now, information on formulations and procedures has been difficult to locate or confidential and has varied considerably from producer to producer. Included are is an international array of sausages, salamis, loaves, patties and other processed meat products. Also included are formulas for non-meat ingredients used in the formulations, such as sauces and curing brines. Over one million possible combinations of ingredients and procedures are presented in an easy-to-use format. (Description by http-mart)
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