Description: Sausage Manufacture: Principles and Practice (Woodhead Publishing Series in Food Science, Technology and Nutrition) Essien, E Product Overview Sausage manufacture: principles and practice provides a concise and authoritative guide to manufacturing high-quality products for the consumer. It begins by considering issues of definition and the market trends which determine how consumers define quality. The book then discusses product formulation, describing the essential recipe information for the main types of sausage. The chapter also includes the calculations required for mandatory product labelling in the EU.Chapter 4 reviews the key stages in production from raw material procurement through chopping, filling and cooking to storage and distribution. Building on this foundation, the following chapter outlines good practice in safety and quality assurance.The final chapter reviews recent product development and novel products such as organic, vegetarian and low fat sausages which have emerged to meet changing consumer requirements. The book concludes with a series of useful appendices listing permitted additives, sample quality assurance and HACCP systems documentation.Written by an experienced industry professional, Sausage manufacture: principles and practice is a standard guide to good practice for manufacturers.Provides a concise and authoritative guide to manufacturing high-quality sausage products for the consumerDiscusses issues of definition, market trends, product formulation, and the calculations required for mandatory product labelling in the EUReviews key stages in sausage production and outlines good practice in safety and quality assurance Read more Details Publisher : Woodhead Publishing; 1st edition (September 14, 2003) Language : English Hardcover : 104 pages ISBN-10 : 1855737159 ISBN-13 : 50 Item Weight : 10.6 ounces Dimensions : 6.42 x 0.83 x 9.45 inches Best Sellers Rank: #11,409,414 in Books (See Top 100 in Books) #2,705 in Restaurant & Food Industry (Books) #10,867 in Food Science (Books) #11,275 in Hospitality, Travel & Tourism (Books) #2,705 in Restaurant & Food Industry (Books) #10,867 in Food Science (Books) Stock Photos Please Note: All of our book listings use stock photos unless otherwise stated. Please read our descriptions for accurate conditions and editions, don't use the photos! Free Shipping We ship worldwide. We have multiple warehouses around the world, so please note the extended handling time on certain listings.
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ISBN: 1855737159
ISBN10: 1855737159
ISBN13: 9781855737150
EAN: 9781855737150
MPN: does not apply
Brand: Woodhead Publishing
GTIN: 09781855737150
Number of Pages: 104 Pages
Language: English
Publication Name: Sausage Manufacture : Principles and Practice
Publisher: Elsevier Science & Technology
Publication Year: 2003
Subject: Food Science, Specific Ingredients / Meat
Type: Textbook
Subject Area: Cooking, Technology & Engineering
Author: E. Essien
Item Length: 9.2 in
Item Width: 6.1 in
Series: Woodhead Publishing Series in Food Science, Technology and Nutrition Ser.
Format: Hardcover
