Author(s): Hrabe, J.; Bunka, F.; Hoza, I.; Brezina, P.

Publisher address: Zlin, Czech Republic; Univerzita Tomase Bati ve Zline

Publication Year: 2007

Refs: 11 ref.

Language(s): Czech

ISBN: 9788073185213

This textbook on production of foods of animal origin, aimed at food technology students, covers the basics of the technology of foods of animal origin, food commodity science, hygiene, composition, sensory quality and legislation issues. The book is divided into the following 6 chapters: Milk and dairy products (pp. 7–52); Meat and meat products (pp. 53–112); Poultry and poultry products (pp. 113–134); Eggs and egg products (pp. 135–166); Fish and fish products (167–184); and Rabbits (p. 185).

Section: Meat, poultry and game

Keywords: BOOKS; DAIRY PRODUCTS; EGG PRODUCTS; EGGS; FISH; FISH PRODUCTS; MEAT; MEAT PRODUCTS; MILK; PROCESSING; QUALITY; RABBITS

Pages: 186pp.

Book

Accession number: 2008-04-Sa0921

Date added: 2-Apr-2008

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