Processed Meats Second Edition

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Authors

  • Godavari Kamalanathan

Abstract

This volume emphasizes basic scientific principles involved in production of processed meat and poultry products.

Today processed meats are highly regarded not only because of convenience but also the variety imparted to the meat portion of the meals. Meat processing has taken giant strides in parts of the world where the production and consumption is high.

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Published

1986-04-01

How to Cite

Kamalanathan, G. (1986). Processed Meats Second Edition. The Indian Journal of Nutrition and Dietetics, 23(4), 115–115. Retrieved from https://informaticsjournals.co.in/index.php/ijnd/article/view/13299

Issue

Volume 23, Issue 4, April 1986

Section

Book Review

License

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Please contact us at editor@informaticsglobal.com for permissions related to commercial use of the article(s).