Meat and poultry processing
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Meat and poultry processing

16
SKU: 9788194849209

Original price was: ₹995.00.Current price is: ₹577.00.

Unlock the secrets of meat and poultry processing with this comprehensive guide. From slaughter to packaging, learn essential techniques for handling, preserving, and processing meat and poultry. Perfect for butchers, food scientists, and culinary enthusiasts. Explore the art of creating delicious and safe meat and poultry products. ISBN: 9788194849209. Author: Verma, K.

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Description

  • ISBN-13: 9788194849209
  • Publisher: AGRI BIOVET PRESS
  • Binding: Hardcover
  • ISBN-10: 8194849209
  • Publisher Date: 01 Jan 2021
  • Language: English

Additional information

Weight 0.5 kg

16 reviews for Meat and poultry processing

  1. Brishti Hazra –

    I’m glad I bought it! It is a very useful and detailed source of information. Very helpful.

  2. Parth Shahi –

    A solid foundation for understanding meat processing. Could be better organized though, I had a hard time navigating.

  3. Esha Pareek –

    Good book, but could use more visuals. The text gets a bit dense at times. Useful overall.

  4. Chhavi Poddar –

    Not bad, but I expected more in-depth coverage of certain topics.

  5. Dipesh Kadam –

    This book is dense with info. Good for professional reference not light reading.

  6. Niyansh Bindal –

    Excellent resource for anyone in the meat processing industry. Very detailed and informative. Covered almost everything.

  7. Allen Samson Hiwale –

    Essential for small-scale farmers looking to process their own meat. Wish there were more on organic methods.

  8. Anjali Agrawal –

    Clear, concise, and easy to understand. I appreciated the practical approach. High recommend for beginners.

  9. Rupal Berry –

    Comprehensive, but a bit dry. Some sections are very technical.

  10. Ashish Das –

    As a food science student, this was incredibly helpful for my studies. A must-have for those serious about meat processing.

  11. S Muhammed Ameen –

    Disappointed in the lack of photos and diagrams. Made visualizing the processes difficult. Dry reading experience

  12. Keshav Kumar –

    A good starting point, but I wish it had more information on specific regional processing variations. Okay book.

  13. Yogakshema Joshi –

    Exactly what I needed to improve my butchering skills. Very practical!

  14. Divyan Aggarwal –

    Some parts were outdated, but the core principles are solid. Needs a updated edition.

  15. Mayank Sharma –

    A decent overview, but I found some sections a bit too technical for my needs as a home cook. Still learned a few things!

  16. Tejaswita Rai –

    I loved the chapter on poultry! So thorough. Will surely use this info

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