Ingredients in meat products: properties, functionality and applications
Éditeur :
Springer-Verlag New York Inc.
ISBN :
9780387713267
Date de publication :
10 déc. 2008
Dimensions :
23,5 x 15,5 cm
Langue :
Anglais
Pays d'origine :
USA
Not only does this book discuss the basic ingredients traditionally used in meat products, but also emerging ingredients where research work is still being done. The chemistry of each ingredient is presented, as well as their advantages and disadvantages.