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Presents various developments in dry-cured meat products, from raw materials and manufactures to the final products. This book includes scientific and technological information, especially on the safety, quality and nutritional properties of these foods. It serves as a text for advanced undergraduate and graduate students.

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  • Sprog:
  • Engelsk
  • ISBN:
  • 9780917678547
  • Indbinding:
  • Hardback
  • Sideantal:
  • 244
  • Udgivet:
  • 1. februar 2005
  • Størrelse:
  • 236x177x22 mm.
  • Vægt:
  • 558 g.
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Leveringstid: 8-11 hverdage
Forventet levering: 17. januar 2025

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Presents various developments in dry-cured meat products, from raw materials and manufactures to the final products. This book includes scientific and technological information, especially on the safety, quality and nutritional properties of these foods. It serves as a text for advanced undergraduate and graduate students.

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