Outlines Of Meat Science & Technology
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Outlines Of Meat Science & Technology

21
SKU: 9789356962989

Explore meat science & technology with “Outlines of Meat Science & Technology” by BD Sharma (ISBN: 9789356962989). This comprehensive guide covers key aspects of meat, poultry, and fish processing, tailored for the Indian context. Ideal for BVSc, BSc (Food Science), BTech, MVSc, MSc students, and meat industry professionals seeking a concise handbook. Learn essential techniques and best practices for meat production and processing.

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Description

  • Publisher ‏ : ‎ JAYPEE BROTHERS MEDICAL PUBLISHERS PVT.LTD.; 2/e edition (1 January 2024); 1302118444
  • Language ‏ : ‎ English
  • Paperback ‏ : ‎ 355 pages
  • ISBN-10 ‏ : ‎ 9356962987
  • ISBN-13 ‏ : ‎ 978-9356962989
  • Dimensions ‏ : ‎ 14 x 1.8 x 21.6 cm
  • Packer ‏ : ‎ JAYPEE BROTHERS MEDICAL PUBLISHERS PVT.LTD.

Additional information

Weight 0.5 kg

21 reviews for Outlines Of Meat Science & Technology

  1. Naimish Pravinbhai Patoliya –

    Great for students! Clear and well-organized. A must-have for anyone in the field.

  2. Chetan Sharma –

    Excellent book for beginners in meat science. Easy to grasp concepts.

  3. Pulom Gupta –

    Good starting point, but needs updating with the latest technologies.

  4. Soumik Goswami –

    Comprehensive and tailored for the Indian meat industry. Highly recommended!

  5. Nipun Mehrotra –

    It’s okay. I’d suggest looking at other options before this one.

  6. Mahima Singh –

    Perfect for students and professionals alike. A very useful resource.

  7. Sthita Prangya Das –

    A decent handbook, but I found some sections a bit too brief.

  8. Tarkik Gautam Ranjan –

    Not bad, but I expected more details on specific processing methods.

  9. Siddharth Biswas –

    An excellent resource for anyone involved in the meat industry.

  10. Namjas Kaur –

    A solid introduction to the subject. Easy to understand. I enjoyed it.

  11. Shubham –

    Covers the essentials well. A good value for the price.

  12. Ashish Kumar –

    Concise and informative, especially for Indian meat processing techniques. Recommended!

  13. Vaibhav Jaiswal –

    A good overview, but felt a bit too basic for my needs. Still, a decent starting point.

  14. Kartik Bajaj –

    Covers a lot of ground quickly. Wish there were more diagrams.

  15. Himanshu Raj –

    Helpful for my studies, but not very engaging to read.

  16. Akash Tripathi Tripathi –

    Useful for understanding Indian meat processing. A little repetitive at times.

  17. Anshul Jhalani –

    Good introductory text, but lacks depth in certain areas.

  18. Rakesh Kumar Sharma –

    Informative book, focusing on the basics. It serves as a good refresher.

  19. Aman Sharma –

    Clear, concise, and well-structured. I found it very helpful.

  20. Umesh Kumar –

    Helpful for understanding the fundamentals of meat processing. A bit dry at times.

  21. Jayant Sangra –

    Useful as a quick reference guide. Could use more in-depth explanations.

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