He has worked in food manufacturing with companies such as Heinz, Schweppes and Buxted, then at the Leatherhead Food Research Association and more recently as a Consultant.
Clear descriptions of the underlying science are given, together with basic recipes and manufacturing processes for the complete range of commercial meat products. Issues of health and hygiene, food spoilage, food safety and legal requirements, are covered.
This is an essential handbook both for experienced professionals and for relative newcomers to the manufacturing industry, and a handy reference for anyone who may need to brush up on a particular topic.
* Highly practical – clear descriptions of the science behind meat product technology
* Authoritative and reliable – author with wide technical and research experience
* Comprehensive – all the information needed to produce sound, safe, legal and economic meat products
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