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Thread: Ingredients in Meat Products: Properties, Functionality and Applications

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    Default Ingredients in Meat Products: Properties, Functionality and Applications

    Rodrigo Tarté (Editor)







    • Hardcover: 429 pages
    • Publisher: ; 1 edition (December 10, 2008)
    • Language: English
    • ISBN-10: 0387713263
    • ISBN-13: 978-0387713267


    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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    Last edited by Micotil; 15th November 2012 at 08:34 PM.
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