{"product_id":"9781071621059","title":"Production of Traditional Mediterranean Meat Products (Methods and Protocols in Food Science)","description":"\u003cp\u003eThis volume details the inventory and characterizes traditional meat products within each geographic region. Consisting of 21 chapters, chapters guide readers through comprehensive descriptions of the materials and processing conditions used to make each meat product so that it can be manufactured by other researchers or industries. In addition, each book chapter includes explanatory notes and elucidate the possible specific points to take into account for the correct manufacture.\u003c\/p\u003e\n\n\u003cp\u003e  Authoritative and cutting-edge, Production of Traditional Mediterranean Meat Products aims to standardize the manufacturing process of the main Mediterranean traditional meat products, since there are several variations between manufacturers or regions.\u003c\/p\u003e","brand":"Springer-Verlag New York Inc.","offers":[{"title":"Default Title","offer_id":52305924620599,"sku":"00000_00000_00000_00000","price":704.28,"currency_code":"MYR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0962\/3548\/7543\/files\/9781071621059-1.jpg?v=1784955643","url":"https:\/\/kinokuniya.com.my\/products\/9781071621059","provider":"Books Kinokuniya Malaysia","version":"1.0","type":"link"}