| 000 -LEADER |
|---|
| fixed length control field |
02317nam a22002777a 4500 |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20230225095715.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
230224b ||||| |||| 00| 0 eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9789389795738 |
| 040 ## - CATALOGING SOURCE |
|---|
| Transcribing agency |
AL |
| 041 ## - LANGUAGE CODE |
|---|
| Language code of text/sound track or separate title |
eng |
| 082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER |
|---|
| Edition number |
23 |
| Classification number |
636.5 |
| Item number |
NANM |
| 100 ## - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Vikas Nanda |
| 100 ## - MAIN ENTRY--PERSONAL NAME |
|---|
| 9 (RLIN) |
73305 |
| 245 ## - TITLE STATEMENT |
|---|
| Title |
Meat egg and poultry science and technology |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. |
|---|
| Place of publication, distribution, etc. |
New Delhi |
| Name of publisher, distributor, etc. |
I K International Pvt Ltd |
| Date of publication, distribution, etc. |
2020 |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
xi,286p. |
| Other physical details |
PB |
| Dimensions |
23x17cm |
| 365 ## - TRADE PRICE |
|---|
| Source of price type code |
Food Processing and Technology |
| Price type code |
7952 |
| Price amount |
340.00 |
| Currency code |
₹ |
| Unit of pricing |
425.00 |
| Price note |
20% |
| Price effective from |
20-02-2023 |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc. |
The aim of this book is to provide important details of meat composition and its various categories, basics of animal cells and tissues, muscle structure, bio-chemical reactions in pre- and post-mortem muscles and their effect on meat properties, slaughtering of large animals and birds, technology of sausages, egg formation and its quality parameters and various thermal and non-thermal techniques of preserving meat and egg. The book will be of value to teachers, undergraduate and postgraduate students studying Food Science and Technology, Food Engineering, Agriculture, Veterinary Science, Food Nutrition, and those who are preparing for GATE and other competitive examinations. |
| 521 ## - TARGET AUDIENCE NOTE |
|---|
| Target audience note |
Table of Contents:<br/>Part 1: Structure, Composition and Meat Categories<br/> 1. Composition and Categories of Meat<br/> 2. Animal Cell and Associated Tissues<br/>Part 2: Meat Science: Chemistry and Biochemistry<br/> 3. Biochemical Reactions in Pre-slaughter and Post-mortem Muscle<br/> 4. Process of Conversion of Muscle into Meat<br/> 5. Mechanism of Muscle Contraction and Relaxation<br/> 6. Colour, Curing and Smoking of Meat<br/>Part 3: Slaughtering and Carcass Processing<br/> 7. Poultry Processing<br/> 8. Slaughter and Dressing of Cattle<br/> 9. Slaughter and Dressing of pig<br/>Part 4: Meat Processing and Preservation<br/>10. Techniques of Preservation of Meat<br/>11. Non-thermal Alternative Technologies<br/>12. Technology of Sausages<br/>Part 5: Egg Technology<br/>13. Egg: Formation, Structure, and Grading<br/>14. Egg: Preservation and Powder Production<br/> |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Meat Categories |
| 9 (RLIN) |
73203 |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Slaughtering |
| 9 (RLIN) |
73204 |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Carcass Processing |
| 9 (RLIN) |
73205 |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Meat Processing |
| 9 (RLIN) |
73206 |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Egg Technology |
| 9 (RLIN) |
73207 |
| 700 ## - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
NANDA (Vikas) |
| 9 (RLIN) |
73208 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Source of classification or shelving scheme |
|
| Koha item type |
Book |
