Processed Meats Improving Safety, Nutrition and Quality
| Other author | Kerry,J. P. Editor |
| Other author | Kerry,J. F. Editor |
| Format | Electronic |
| Publication Info | Sawston : Woodhead Publishing Limited LaVergne : Ingram Publisher Services [Distributor] |
| Description | 752 p. 09.210 x 06.140 in. |
| Supplemental Content | Full text available from Ebook Central - Academic Complete |
| Supplemental Content | Full text available from eBook - Agricultural, Biological, and Food Sciences 2011 (Elsevier and Woodhead) [EBCABS11W] |
| Subjects |
| Series | Food Science, Technology and Nutrition Ser. |
| Summary | Annotation 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. |
| Access restriction | Available only to authorized users. |
| Technical details | Mode of access: World Wide Web |
| Genre/form | Electronic books. |
| ISBN | 9781845694661 |
| ISBN | 184569466X (Trade Cloth) Active Record |
| Standard identifier# | 9781845694661 |
| Stock number | 00051468 |
Availability
| Library | Location | Call Number | Status | Item Actions |
|---|---|---|---|---|
| Electronic Resources | ✔ Available |