World of Books
The feel-good place to buy books
Meat Preservation and Packaging Techniques by Lin Lin
Meat Preservation and Packaging Techniques covers a range of conventional and state-of-the-art techniques for preservation of meat and meat products to reduce spoilage and waste. Packaging, which plays a key role in preservation, is covered in-depth, including novel intelligent meat packaging materials, such as biopolymer-based edible coating and films. This interdisciplinary work will cover food quality assurance, safety, shelf-life extension, nanotechnologies, nano and biomaterials, and more. Written and edited by experts at the forefront of this field and its technology, this book is a key resource for researchers in both industry and academic settings.
Dr. Lin Lin is a full professor at the School of Food & Biological Engineering, Jiangsu University. He obtained his Ph.D. degree in food science from the Jiangsu University, China and spent two years as a postdoctoral fellow at Aarhus University, Denmark. Dr. Lin Lin is an experienced food scientist with over 190 publications, including 20 highly cited papers (papers have been cited 8000 times, with an h-index of 51) on, Food Safety, Food Packaging, Food Preservation. He was awarded Highly Cited Researcher Award 2021, 2022 and 2023 (Clarivate TM).
| SKU | Unavailable |
| ISBN 13 | 9780443404252 |
| ISBN 10 | 0443404259 |
| Title | Meat Preservation and Packaging Techniques |
| Author | Lin Lin |
| Condition | Unavailable |
| Binding Type | Paperback |
| Publisher | Elsevier Science Publishing Co Inc |
| Year published | 2026-06-23 |
| Number of pages | 476 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |