Vocational education Eleventh Five-Year Plan textbook provincial demonstration specialties use textbook: Modern Food Processing (Set 2 Volumes)(Chinese Edition)
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Von Händler/Antiquariat, liu xing [54261761], JiangSu, JS, China.
Ship out in 2 business day, And Fast shipping, Free Tracking number will be provided after the shipment.Pages Number: 789 Publisher: China Agricultural University. Pub. Date :2006-09-01 version 1. This book is divided into two volumes. the book includes three. mainly animal food processing technology. First for the meat and meat processing. meat processing in the introduction. based on the basics. focusing on the division of meat slaughter and processing technology. storage technology. meat. dried meat processing technology. cured meat processing technology. smoked meat products. processing technology. irrigation system. class meat processing technology. butter braised pork products. canned meat processing technology and processing technology. Second for the processing of milk and dairy products. introduces the basics of milk and raw material pretreatment technology. sterilization milk. yoghurt. milk drinks. ice cream. milk and other dairy processing technology one by one detail . Third of the egg and egg products processing. basic knowledge of the egg. egg storage preservation and reproduction eggs (egg. salted egg. etc.) processing techniques were highlighted on the ice and dried egg products. eggs. a brief introduction . The next volume of other food processing technology. food additives and food quality and safety management. a total of five. Among them. the fourth of flour products processing technology. commonly used in processed flour products described the nature and use of raw materials. based on the emphasis on bread. biscuits. cakes. instant noodles. flour products in four major categories of processing technology was introduced. Fifth article of beverage processing technology. focusing on the treatment technology and carbonated drinks. fruit drinks. plant protein drinks processing technology. a brief introduction of other beverage processing technology. Title VI of agricultural products processing technology. puffed food. fruit and vegetable foods. fermented seasoning process was introduced. Title VII as a food additive. commonly used for food processing emulsifiers. thickeners. coloring agents. preservatives. antioxidants. nutritional supplements. food additives. flavors and fragrances. and other nature. role. gave a comprehensive introduction to use . The eighth article of genetically modified foods and food quality management system. introduction of genetically modified food situation. production technology and safety evaluation of the implementation of GMP. HACCP. IS09000 and food security of market access and other quality management system. meaning. content. methods. etc. are briefly introduced. Contents: Volume on the first chapter of meat and meat processing meat processing. basic knowledge of Chapter split poultry slaughtering and meat processing meat. Chapter III Chapter IV storage and preservation of meat. dried salted meat processing Chapter smoked meat products processing Chapter VII irrigation system processing class meat processing Chapter VIII Chapter IX sauce braised pork products processed canned meat milk and dairy products processing second chapter the basics of milk raw material Chapter acceptance of milk and pretreatment Chapter pasteurized milk and sterilized milk processing technology Chapter Chapter milk yogurt beverage processing technology processing technology Chapter VII of ice cream milk powder processing technology processing technology eighth Introduction to Part III Chapter eggs and other dairy products. egg products. egg processing the first chapter the basics of the acquisition of the second chapter eggs. characterization and storage of fresh eggs graded Chapter Chapter Chapter salted egg and preserved egg processing tank Chapter VI egg processing egg and dry ice the next volume of processed egg products processing technologies fourth face raw and auxiliary materials. Chapter II Chapter III Chapter bread production technology pastry biscuits Chapter IV the fifth chapter of instant.

Von Händler/Antiquariat, liu xing [54261761], JiangSu, JS, China.
In modern food processing paperback. Pub Date: 2006 Pages: 789 Language: Chinese in Publisher: China Agricultural University Press (Set 2 Volumes) is divided into upper and lower two previous books. including three major livestock food processing technology . The first of meat and meat processing. and introduces the basic knowledge of meat processing. slaughtering and cutting meat processing technology highlights. storage techniques for meat. dried meat processing technology. cured meat proce.

Lieferung aus: Vereinigtes Königreich Großbritannien und Nordirland, Usually dispatched within 1-2 business days.
Von Händler/Antiquariat, ChineseBooks.
In modern food processing paperback. Pub Date: 2006 Pages: 789 Language: Chinese in Publisher: China Agricultural University Press (Set 2 Volumes) is divided into upper and lower two previous books. including three major livestock food processing technology . The first of meat and meat processing. and introduces the basic knowledge of meat processing. slaughtering and cutting meat processing technology highlights. storage techniques for meat. dried meat processing technology. cured meat processing technology. smoked barbecue products processing technology. mastering class meat processing technology. sauce braised pork products processing technology and canned meat processing technology. Second for milk and dairy processing. and introduces the basics of milk and raw material pretreatment technology. detailed pasteurized milk. yoghurt. milk drinks. ice cream. milk powder and O... Paperback, Label: China Agricultural University Press, China Agricultural University Press, Produktgruppe: Book, Publiziert: 2000-01-01, Studio: China Agricultural University Press.

Lieferung aus: Vereinigte Staaten von Amerika, Usually ships in 1-2 business days.
Von Händler/Antiquariat, EB STORE.
In modern food processing paperback. Pub Date: 2006 Pages: 789 Language: Chinese in Publisher: China Agricultural University Press (Set 2 Volumes) is divided into upper and lower two previous books. including three major livestock food processing technology . The first of meat and meat processing. and introduces the basic knowledge of meat processing. slaughtering and cutting meat processing technology highlights. storage techniques for meat. dried meat processing technology. cured meat processing technology. smoked barbecue products processing technology. mastering class meat processing technology. sauce braised pork products processing technology and canned meat processing technology. Second for milk and dairy processing. and introduces the basics of milk and raw material pretreatment technology. detailed pasteurized milk. yoghurt. milk drinks. ice cream. milk powder and O... Paperback, Label: China Agricultural University Press, China Agricultural University Press, Produktgruppe: Book, Publiziert: 2000-01-01, Studio: China Agricultural University Press.

Lieferung aus: Vereinigte Staaten von Amerika, Usually ships in 1-2 business days.
Von Händler/Antiquariat, SimonBooks.
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