Name: Aprovechamiento de los Subproductos Carnicos (in Spanish)
Price: 42.89 EUR
Availability: InStock
Author: Antonio Madrid Vicente
ISBN: 9788471147752

portada Aprovechamiento de los Subproductos Carnicos (in Spanish)

Aprovechamiento de los Subproductos Carnicos (in Spanish)

Type

Physical Book

Author

Antonio Madrid Vicente

Publisher

Mundi Prensa

Year

1998

Language

Spanish

Pages

350

Format

Paperback

ISBN

8471147750

ISBN13

9788471147752

Edited in

España

Synopsis "Aprovechamiento de los Subproductos Carnicos (in Spanish)"

INDICE: Los subproductos cárnicos: definición, compo sición y características. Líneas de aprovechamiento de los subproductos cárnicos. Aprovechamiento de lasangre de origen animal. Producción de harinas y gra sas a partir de todo tipo de subproductos cárnicos.Concentración del agua de colas y secado de las harinas. Preparación de las harinas. Huess desengrasados para la fabricación de gelatina. Fundido, purificación, enfriamiento y refinación de grasas de origen animal. Alimentos para animales de compañía. (Pet Foo ds). etc.

Antonio Madrid Vicente

(Author)

View Author's Page

Antonio Madrid Vicente is a Spanish agronomist engineer specialized in dairy and agri-food industries. With a notable career as a technician and trainer, he has published numerous technical manuals aimed at vocational training and the improvement of processes in the food industry. His practical and pedagogical approach has made his works references in the field of product manufacturing such as cheeses, wines, and olives.

Among his most recognized works are Basic Cheese Making Processes (2017), Cheese Manufacturing (2022), Artisanal Cheese Making (2022), Cheese Technology (2013), and Cheese Factories: New Technical Manual (2014). These publications, of a technical and educational genre, are characterized by their technical rigor and expository clarity, being widely used in vocational training courses and by professionals in the sector.

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