Ingredients in Meat Products : Properties, Functionality and Applications
Ingredients in Meat Products presents the most up-to-date information regarding the utilization of non-meat ingredients in the manufacturing of processed meat products, in a way that is both comprehensive and practical. Emphasis has been placed on helping the reader attain a fundamental understandin...
Guardat en:
| Autor principal: | |
|---|---|
| Altres autors: | |
| Format: | Livre numérique |
| Idioma: | Anglais |
| Publicat: |
New York, NY :
Springer New York
2009.
Cham : Springer Nature |
| Accés en línia: | Accès sur la plateforme de l'éditeur Accès sur la plateforme Istex Accès Université d'Orléans Accès INSA CVL |
| Nota: |
Archives Springer e-books (Licence nationale) Archives Springer e-books (Licence nationale) |
| Autres localisations: | Voir dans le Sudoc |
| Edition sous un autre format: | • Ingredients in Meat Products, Texte imprimé, 9780387713267 • Ingredients in Meat Products, Texte imprimé, 9780387565576 • Ingredients in Meat Products, Texte imprimé, 9781441924360 • Ingredients in Meat Products, Texte imprimé, 9781071604960 |
| LEADER | 03851nam a22003617a 4500 | ||
|---|---|---|---|
| 001 | 941263 | ||
| 008 | 090420s2009 xx ||| |||| 00| 0 eng d | ||
| 009 | PPN132871483 | ||
| 020 | |a 9780387713274 | ||
| 041 | 0 | |a eng | |
| 082 | |a 641.3 | ||
| 082 | |a 664 | ||
| 100 | 1 | |a Tartŷ, Rodrigo. | |
| 245 | 1 | 0 | |a Ingredients in Meat Products : |b Properties, Functionality and Applications |c edited by Rodrigo Tartŷ. |
| 260 | |a New York, NY : |b Springer New York. | ||
| 260 | |a Cham : |b Springer Nature, |c 2009. | ||
| 500 | |a Archives Springer e-books (Licence nationale) | ||
| 500 | |a Archives Springer e-books (Licence nationale) | ||
| 505 | 0 | |a Basic Curing Ingredients -- Starches -- Nonstarch Hydrocolloids -- Fiber -- Plant Proteins -- Dairy Proteins -- Meat-Derived Protein Ingredients -- Enzymes -- Spices, Seasonings, and Flavors -- Smoke Flavor -- Fermentation and Acidification Ingredients -- Coating Ingredients -- Antioxidants -- Antimicrobial Ingredients -- Alternative Curing Systems. | |
| 506 | |a Accès en ligne pour les établissements français bénéficiaires des licences nationales | ||
| 506 | |a Accès soumis à abonnement pour tout autre établissement | ||
| 506 | |a Conditions particulières de réutilisation pour les bénéficiaires des licences nationales. chttps://www.licencesnationales.fr/springer-nature-ebooks-contrat-licence-ln-2017 | ||
| 520 | |a Ingredients in Meat Products presents the most up-to-date information regarding the utilization of non-meat ingredients in the manufacturing of processed meat products, in a way that is both comprehensive and practical. Emphasis has been placed on helping the reader attain a fundamental understanding of: (i) the basic chemical and physical properties of each of these groups of ingredients, as we understand them today; (ii) how these properties affect their functionality in meat systems; and (iii) how to take advantage of the ingredients' functional properties to maximize their application in real-life situations. Drawing on the knowledge and expertise of twenty expert contributors from North America and Europe, representing both academia and industry, the volume discusses all the major types of ingredients used in processed meat products today, both in the context of their traditional uses, as well as, when applicable, in the context of more novel--and in many instances commercially unexploited--applications. New, "next-generation," ingredients are also discussed Ingredients in Meat Products is intended as a primary reference on the subject for university, industry, and government meat science researchers; graduate and undergraduate students with an interest in the topic; and meat and food industry product development, quality, production and marketing personnel. Rodrigo Tarté is Senior Program Leader, Meat Science Research, at Kraft Foods Inc., in Madison, Wisconsin, USA. | ||
| 700 | 1 | |a Tarté, Rodrigo. |4 pbd | |
| 776 | 0 | |t Ingredients in Meat Products |b Texte imprimé |z 9780387713267 | |
| 776 | 0 | |t Ingredients in Meat Products |b Texte imprimé |z 9780387565576 | |
| 776 | 0 | |t Ingredients in Meat Products |b Texte imprimé |z 9781441924360 | |
| 776 | 0 | |t Ingredients in Meat Products |b Texte imprimé |z 9781071604960 | |
| 856 | 4 | |q PDF |u https://doi.org/10.1007/978-0-387-71327-4 |z Accès sur la plateforme de l'éditeur | |
| 856 | 4 | |u https://revue-sommaire.istex.fr/ark:/67375/8Q1-SJ1X6J57-4 |z Accès sur la plateforme Istex | |
| 856 | 4 | |5 452349901:747849404 |u https://ezproxy.univ-orleans.fr/login?url=https://dx.doi.org/10.1007/978-0-387-71327-4 |z Accès Université d'Orléans | |
| 856 | 4 | |5 180339901:750866896 |u https://ezproxy.insa-cvl.fr/login?qurl=https://dx.doi.org/10.1007/978-0-387-71327-4 |z Accès INSA CVL | |
| 997 | |0 941263 |1 Livre numérique |a Ressource numérique |b INSA |b ENSA |c 0/Bibliothèque numérique/ |c 1/Bibliothèque numérique/Autre ressource numérique/ | ||