Sausage Manufacture
Principles and Practice
Seiten
2003
Woodhead Publishing Ltd (Verlag)
978-1-85573-715-0 (ISBN)
Woodhead Publishing Ltd (Verlag)
978-1-85573-715-0 (ISBN)
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The book provides a concise and authoritative guide to manufacturing high-quality products for the consumer. It begins by considering issues of definition and the market trends. The book then discusses product formulation, key stages in production, good practice in safety and quality assurance, new product development and novel products.
Sausage manufacture: principles and practice provides a concise and authoritative guide to manufacturing high-quality products for the consumer. It begins by considering issues of definition and the market trends which determine how consumers define quality. The book then discusses product formulation, describing the essential recipe information for the main types of sausage. The chapter also includes the calculations required for mandatory product labelling in the EU.Chapter 4 reviews the key stages in production from raw material procurement through chopping, filling and cooking to storage and distribution. Building on this foundation, the following chapter outlines good practice in safety and quality assurance.The final chapter reviews recent product development and novel products such as organic, vegetarian and low fat sausages which have emerged to meet changing consumer requirements. The book concludes with a series of useful appendices listing permitted additives, sample quality assurance and HACCP systems documentation.Written by an experienced industry professional, Sausage manufacture: principles and practice is a standard guide to good practice for manufacturers.
Sausage manufacture: principles and practice provides a concise and authoritative guide to manufacturing high-quality products for the consumer. It begins by considering issues of definition and the market trends which determine how consumers define quality. The book then discusses product formulation, describing the essential recipe information for the main types of sausage. The chapter also includes the calculations required for mandatory product labelling in the EU.Chapter 4 reviews the key stages in production from raw material procurement through chopping, filling and cooking to storage and distribution. Building on this foundation, the following chapter outlines good practice in safety and quality assurance.The final chapter reviews recent product development and novel products such as organic, vegetarian and low fat sausages which have emerged to meet changing consumer requirements. The book concludes with a series of useful appendices listing permitted additives, sample quality assurance and HACCP systems documentation.Written by an experienced industry professional, Sausage manufacture: principles and practice is a standard guide to good practice for manufacturers.
Effiong Essien is responsible for quality assurance and new product development at a leading manufacturer of processed meat products. He is a Fellow of the Royal Society for the Promotion of Health, a member of the British Society of Animal Science and the Institute of Biology, and a Chartered Biologist.
Definition of sausages; Sausage market trends; Product formulation; Production stages; Sausage quality and safety management; Novel products; Appendices: QA and HACCP documentation.
Erscheint lt. Verlag | 31.8.2003 |
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Reihe/Serie | Woodhead Publishing Series in Food Science, Technology and Nutrition |
Verlagsort | Cambridge |
Sprache | englisch |
Maße | 156 x 234 mm |
Gewicht | 300 g |
Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Themenkochbücher |
Technik ► Lebensmitteltechnologie | |
ISBN-10 | 1-85573-715-9 / 1855737159 |
ISBN-13 | 978-1-85573-715-0 / 9781855737150 |
Zustand | Neuware |
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