Bøker i Food Products Series-serien

The book includes details of conversion of muscle into meat, uncooked, comminuted and re-formed meat products, cured and cooked meats and meat products, fermented meats and frozen and dried meats and meat products.

Information boxes and * points are used to place the text in a wider scientific and commercial context, and exercises are included in most chapters to encourage the reader to apply the knowledge gained from the book to unfamiliar situations.