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It is a good referencebook, even for dutch students:
The book has been used at the school for higher education in Food Science and Technology: The Van Hall Institute Leeuwarden, The Netherlands. The good things of the book are: It is easy to find your way in the book. The book is not too simple. It is really meat-technology in the book no butchery. It is a pitty that the book is difficult to read, and that the topics are typical brittish. Waterbinding does not get any attention at all. Addition of experiments would be good.
ABOUT THE BOOK:
i would like to have more informations about the book, e.g is the book contains meat chart, the parts of meats and etc.. your informations much appreciated.
| Author: | A. Varnam | | Author: | J.M. Sutherland | | Binding: | Paperback | | Dewey Decimal Number: | 664.9 | | EAN: | 9780412495601 | | Edition: | 1 | | ISBN: | 0412495600 | | Number Of Pages: | 444 | | Publication Date: | 1995-12-31 |
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