Description

Book Synopsis
The second edition of the book Principles of Meat Technology includes important reference materials and updated scientific information on the subject matter that will be of great use to individuals working in the meat processing industry. This comprehensive resource covers topics such as fresh meat and aquatic foods, processing techniques, preservation methods, packaging standards, and biotechnological applications. The book is designed to provide students of Veterinary Science with the knowledge, skills, and most recent information on the subject. The material, scientific facts, and language are presented in a manner that makes it easy for students of Veterinary Science, Food Science and Technology, Fish Technology, Meat Technology, academicians, technicians, and processors of animal and fish products to understand the principles of meat science.

Principles of Meat Technology: 2nd Revised and

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    £49.15

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    RRP £51.74 – you save £2.59 (5%)

    Order before 4pm today for delivery by Tue 23 Jun 2026.

    A Paperback / softback by V.P. Singh & Neelam Sachan


      View other formats and editions of Principles of Meat Technology: 2nd Revised and by V.P. Singh & Neelam Sachan

      Publisher: New India Publishing Agency
      Publication Date: 15/09/2015
      ISBN13: 9788119254262, 978-8119254262
      ISBN10: 8119254260
      Also in:
      Poultry farming

      Description

      Book Synopsis
      The second edition of the book Principles of Meat Technology includes important reference materials and updated scientific information on the subject matter that will be of great use to individuals working in the meat processing industry. This comprehensive resource covers topics such as fresh meat and aquatic foods, processing techniques, preservation methods, packaging standards, and biotechnological applications. The book is designed to provide students of Veterinary Science with the knowledge, skills, and most recent information on the subject. The material, scientific facts, and language are presented in a manner that makes it easy for students of Veterinary Science, Food Science and Technology, Fish Technology, Meat Technology, academicians, technicians, and processors of animal and fish products to understand the principles of meat science.

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