This handbook comprehensively presents the current status of the manufacturing of the most important meat products. Editor and renowned meat expert Fidel Toldr�

Retitled to reflect expansion of coverage from the first edition, Handbook of Meat and Meat Processing, Second Edition, contains a complete update of materials

There has long been a need for a comprehensive one-volume reference on the main types of processed meat products and their methods of manufacture. Based on over

The Handbook of Meat, Poultry and Seafood Quality commences with a discussion of basic scientific factors responsible for the quality of fresh, frozen and proce

This book is written primarily for the family to help solve the meat problem and to augment the food supply. Producing and preserving meats for family meals are