Handbook of Quality Control of Dairy and Meat Products

With the consumers becoming more and more demanding on food quality and safety, the food industry has to build up its capacity to meet the national and international regulatory requirements. It is essential that food inspectors and quality control analysts are competent and skilled in order to maintain the credibility of the regulatory system. Mr. R. R. Jowel, Vice Chancellor, Lala Lajpat Rai University of Veterinary and Animal Sciences, Hisar, recently released a book “Handbook of Quality Control of Dairy and Meat Products” written by Dr. Sudhi Ranjan Garg and Dr. Vijay J. Jadhav. The book systematically elaborates the techniques of inspection and analysis of dairy and meat products. The latest regulatory guidelines given in the book make it a handy tool for unwavering judgement of the product quality. The handbook is a unique resource for the students, teachers and laboratory workers associated with food hygiene, food safety and quality control.