Publisher : Daya Publishing House Author : Davinder Kumar Sharma, Jhari Sahoo, Manish Kumar Chalti Language : English Edition : Latest By Publishers Book Cover : Hard Back ISBN : 9788170356769
Table of Content
This book contains ten chapters. The chapter 1 describes about Common Laboratory Informations
while chapter 2 Proximate Composition
chapter 3 Physico-chemical Properties
chapter 4 Minerals
Vitamins and Enzymes
chapter 5 Food Additives and Preservatives
chapter 6 Biochemical Methods
chapter 7 Microbiological Quality
chapter 8 Molecular techniques in Meat Industry
chapter 9 about Sensory Evaluation Methods and at last Chapter 10 contains Testing of Packaging Films. This book can be used as a primary text book for B.V.Sc. & A.H.
M.V.Sc. (LPT) and Ph.D. (LPT) students in their practical classes and research works of their projects. Besides
this book is of immense help to all the faculty members of all the Veterinary Colleges of the country who are engaged in the teaching/research/extension activities in the area of Livestock Products Technology/Animal Products Technology/MeatScience and Technology/Food Science and Technology. CONTENTS Chapter 1: Common Laboratory Informations; Chapter 2: Proximate Composition; Chapter 3: Physico-chemical Properties; Chapter 4: Minerals
Vitamins and Enzymes; Chapter 5: Food Additives and Preservatives; Chapter 6: Biochemical Methods; Chapter 7: Microbiological Quality; Chapter 8: Molecular Techniques in Meat Industry; Chapter 9: Sensory Evaluation of Meat Products; Chapter 10: Testing of Packaging Films.
