Family & Home Ingredients in Meat Products: Properties, Functionality and Applications (0387713263)

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Rodrigo Tarte, "Ingredients in Meat Products: Properties, Functionality and Applications"

This book discusses not only the basic ingredients that are traditionally used in meat products, but also novel and emerging ingredients, where much basic research work is still being done. The basic chemistry of each type of ingredient is presented, as well as the advantages and disadvantages of each.

This work is a single reference volume of the current state of knowledge as it relates to this area. The contributions are technical in nature, but at the same time, are of practical value to the meat processing industry at large, especially those involved in product development and formulation.

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	Family & Home Soy Protein and Formulated Meat Products Henk W. Hoogenkamp “Soy Protein and Formulated Meat Products" CABI \| 2005-03-17 \| ISBN: 085199864X \| 299 pages \| PDF \| 4,6 MB Soy-based foods represent a growing sector in today's food industry markets. They tend to be low in fat and hi ...
	Business/Investing "Paraffin Products: Properties, Technologies, Applications" by M. Freund, R. Csikos, S. Keszthelyi, Gy Mozes "Paraffin Products: Properties, Technologies, Applications" by M. Freund, R. Csikos, S. Keszthelyi, Gy MozesDevelopments in Petroleum Science, 14Elsevier Science \| 1983 \| ISBN: 0444997121 \| 337 pages \| PDF \| 15 Mb This is a book every chemi ...
	"Paraffin Products: Properties, Technologies, Applications" by M. Freund, R. Csikos, S. Keszthelyi, Gy Mozes "Paraffin Products: Properties, Technologies, Applications" by M. Freund, R. Csikos, S. Keszthelyi, Gy MozesDevelopments in Petroleum Science, 14Elsevier Science \| 1983 \| ISBN: 0444997121 \| 337 pages \| PDF \| 15 Mb This is a book every chemi ...
	Science/Engineering Dry-Cured Meat Products (Publications in Food Science and Nutrition) Fidel Toldrá, "Dry-Cured Meat Products (Publications in Food Science and Nutrition)"Wiley-Blackwell (December 27, 2004) \| English \| 0917678540 \| 244 pages \| PDF \| 5.84 MBDry-cured meat products, such as dry-cured ham and dry-fermented saus ...
	Technical Microbiology Handbook: Meat Products Microbiology Handbook: Meat ProductsPublisher: Leatherhead Food International \| Pages: 312 \| 2009-11-30 \| ISBN 1905224664 \| PDF \| 3 MBAnimal flesh consumed as food is labelled 'meat'; it refers mainly to skeletal muscle and associated ...
	Soy Protein and Formulated Meat Products (Cabi Publishing) Author: Henk W. HoogenkampPublisher: CABI (2005)Binding: Hardcover, 299 pagespricer: $130.00ISBN-10: 085199864XeditorialreviewsSoy-based foods represent a growing sector in today's food industry markets. They tend to be low in fat and high ...

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