Processed Meats
Improving Safety, Nutrition and Quality
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| 020 | |a 978-1-84569-466-1 | ||
| 020 | |a 1-84569-466-X (Trade Cloth) : USD 305.00 Retail Price (Ingram Publisher Services) | ||
| 024 | 3 | |a 9781845694661 | |
| 035 | |a (SERSOL)ssj0000613463 | ||
| 035 | |a (WaSeSS)ssj0000613463 | ||
| 040 | |a BIP US |d WaSeSS | ||
| 245 | 0 | 0 | |a Processed Meats |h [Elektronische Daten] |b Improving Safety, Nutrition and Quality |
| 260 | |a Sawston |a LaVergne |b Woodhead Publishing Limited |b Ingram Publisher Services [Distributor] |c Sept. 2011 | ||
| 300 | |a 1 online resource (752 p.) | ||
| 490 | 0 | |a Food Science, Technology and Nutrition Ser. | |
| 506 | |a Lizenzbedingungen können den Zugang einschränken. License restrictions may limit access. | ||
| 520 | 8 | |a Annotation |b Consumers demand meat products that are nutritionally-balanced, free from added ingredients and of good sensory quality. It is also essential that processed meats are safe to eat. Producing these types of meat products is not an easy task. This book would provide professionals with the information they require to satisfy consumer demands for higher quality meat products. After an overview of the current market, chapters cover ingredient options for clean label production, the latest formulation processing technologies and product evaluation, especially sensory methods. | |
| 521 | |a Scholarly & Professional |b Woodhead Publishing Limited | ||
| 690 | 4 | |B u |a Technology | |
| 700 | 1 | |a Kerry |D J. P. |e Editor |4 edt | |
| 700 | 1 | |a Kerry |D J. F. |e Editor |4 edt | |
| 856 | 4 | 0 | |u https://ebookcentral.proquest.com/lib/unibern/detail.action?docID=1584662 |z Uni Bern: Volltext |
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| 950 | |B IDSBB |P 490 |E 1- |a Food Science, Technology and Nutrition Ser | ||
| 950 | |B IDSBB |P 700 |E 1- |a Kerry |D J. P. |e Editor |4 edt | ||
| 950 | |B IDSBB |P 700 |E 1- |a Kerry |D J. F. |e Editor |4 edt | ||
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