Ingredients in meat products: properties, functionality and applications
Éditeur :
Springer-Verlag New York Inc.
ISBN :
9781441924360
Date de publication :
29 oct. 2010
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.