Sausage manufacture: principles and practice

By:

Essien, E

Material type: Text

TextPublication details: Cambridge Woodhead Publishing Limited 2003Description: xiii, 89pISBN:

1 85573 715 9

Subject(s):

Meat|Food Industry|Food Technology|Food Packaging

LOC classification:

SF 397.2 .E88 2003

Average rating: 0.0 (0 votes)

Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Book	AMREF INTERNATIONAL UNIVERSITY (AMIU) LIBRARY	SF 397.2 .E88 2003 (Browse shelf(Opens below))	Available		10370

Describes the practice of manufacturing sausages, which includes details on the production and development of the product in a manner that will suit the customer, and market trends in the sausage industry. Looks at certain methods that can be put into practice so as to ensure good sausage quality and safe management. Highlights the major challenges faced in the sector.

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