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...
Salvato in:
| Autore principale: | |
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| Altri autori: | |
| Natura: | Livre numérique |
| Lingua: | Anglais |
| Pubblicazione: |
New York, NY :
Springer New York
2009.
Cham : Springer Nature |
| Accesso online: | 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 |
Sommario:
- 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.