Ingredients in Meat Products: Properties, Functionality and Applications (Bog, Paperback / softback, Engelsk)
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Ingredients in Meat Products: Properties, Functionality and Applications

(Bog, Paperback / softback, Engelsk)
Forlag: Springer-Verlag New York Inc.

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Not only does this book discuss the basic ingredients traditionally used in meat products, but also emerging ingredients where research work is still being done. The chemistry of each ingredient is presented, as well as their advantages and disadvantages.

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Forlag Springer-Verlag New York Inc.
Type Bog
Format Paperback / softback
Sprog Engelsk
Udgave 2009 ed.
Udgivelsesdato 29-10-2010
Første udgivelsesår 2010
Illustrationer 32 Illustrations, black and white; X, 419 p. 32 illus.
Fagredaktør Rodrigo Tarte
Originalsprog United States
Sideantal 419
Indbinding Paperback / softback
Forlag Springer-Verlag New York Inc.
Sideoplysninger 419 pages, 32 Illustrations, black and white; X, 419 p. 32 illus.
Mål 235 x 155
ISBN-13 / EAN-13 9781441924360