Ingredients in Meat Products [E-Book] : Properties, Functionality and Applications / edited by Rodrigo Tarté.
Ingredients in Meat Products presents the most up-to-date information regarding the utilization of non-meat ingredients in the manufacturing of processed meat products, in a way that is both comprehensive and practical. Emphasis has been placed on helping the reader attain a fundamental understandin...
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Full text |
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Personal Name(s): | Tarté, Rodrigo. editor |
Imprint: |
New York, NY :
Springer New York,
2009
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Physical Description: |
X, 419 p. 32 illus. online resource. |
Note: |
englisch |
ISBN: |
9780387713274 |
DOI: |
10.1007/978-0-387-71327-4 |
Subject (LOC): |
- Basic Curing Ingredients
- Starches
- Nonstarch Hydrocolloids
- Fiber
- Plant Proteins
- Dairy Proteins
- Meat-Derived Protein Ingredients
- Enzymes
- Spices, Seasonings, and Flavors
- Smoke Flavor
- Fermentation and Acidification Ingredients
- Coating Ingredients
- Antioxidants
- Antimicrobial Ingredients
- Alternative Curing Systems.