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Книга ISBN13 9783848492657 - Development of value added chicken sausage (Subhash Verma,Subhasish Biswas and Prabhakar Zanjad) в магазинах, библиотеках и электронных библиотеках с он-лайн чтением

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Название: Development of value added chicken sausage
The term sausage is derived from the Latin word “Salsus” and that refer to chopped or minced meat preserved by salting. In ancient times, sausage mixture encased in animal intestine or stomach was more or less cylindrical in shape. It has been reported that sausage was used by the Babylonians, Chinese and Greeks about 1500 B.C. It is one of the oldest and most popular comminuted meat products whose origin can be traced back in antiquity. USDA meat inspection committee classified sausage as fresh, uncooked smoked, cooked smoked, cooked dry, semi-dry, luncheon meat, loaves and jellied products. It becomes more economical when it is manufactured from the cheaper cuts of meat and by-products. Since the product prepared from meat alone is far reach from the general consumers, attempts have to be made to develop value added chicken sausage using low value components along with non-meat ingredients without adversely affecting its sensory quality. Traditionally by-products have been a part...
Авторы: Subhash Verma,Subhasish Biswas and Prabhakar Zanjad
Издательство: LAP Lambert Academic Publishing
Год: 2012
Местонахождение: OZON.ru
ISBN: 9783848492657


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10 января 2015 года: Запуск базы ISBN10 и ISBN13

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