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Book synopsis

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.

Book details

Book category Books in English Technology, engineering, agriculture Industrial chemistry & manufacturing technologies Industrial chemistry

• Full title: Ingredients in Meat Products
• Subtitle: Properties, Functionality and Applications
• Author: Rodrigo Tarté
• Language: English
• Binding: Hardback
• Number of pages: 419
• EAN: 9780387713267
• ISBN: 0387713263
• ID: 01382449
• Publisher: Springer-Verlag New York Inc.
• Weight: 778 g
• Dimensions: 241 × 160 × 30 mm
• Date of publishing: 10. December 2008

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