Sausage Manufacture - 1st Edition - ISBN: 9781855737150, 9781855737167

Sausage Manufacture

1st Edition

Principles and Practice

Editors: E Essien
Hardcover ISBN: 9781855737150
eBook ISBN: 9781855737167
Imprint: Woodhead Publishing
Published Date: 31st August 2003
Page Count: 104
Tax/VAT will be calculated at check-out
149.00
195.00
120.00
Unavailable
Compatible Not compatible
VitalSource PC, Mac, iPhone & iPad Amazon Kindle eReader
ePub & PDF Apple & PC desktop. Mobile devices (Apple & Android) Amazon Kindle eReader
Mobi Amazon Kindle eReader Anything else

Institutional Access


Table of Contents

Definition of sausages; Sausage market trends; Product formulation; Production stages; Sausage quality and safety management; Novel products; Appendices: QA and HACCP documentation.


Description

Definition of sausages; Sausage market trends; Product formulation; Production stages; Sausage quality and safety management; Novel products; Appendices: QA and HACCP documentation.

Key Features

  • Provides a concise and authoritative guide to manufacturing high-quality sausage products for the consumer
  • Discusses issues of definition, market trends, product formulation, and the calculations required for mandatory product labelling in the EU
  • Reviews key stages in sausage production and outlines good practice in safety and quality assurance

Readership

Food manufacturers


Details

No. of pages:
104
Language:
English
Copyright:
© Woodhead Publishing 2003
Published:
Imprint:
Woodhead Publishing
eBook ISBN:
9781855737167
Hardcover ISBN:
9781855737150

About the Editors

E Essien Editor

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.