Ingredients in Meat Products: Properties, Functionality and Applications - Rodrigo Tarte - Books - Springer-Verlag New York Inc. - 9781441924360 - October 29, 2010
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Rodrigo Tarte
Ingredients in Meat Products: Properties, Functionality and Applications 2009 edition

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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.

419 pages, 32 black & white illustrations, 47 black & white tables, biography

Media Books     Paperback Book   (Book with soft cover and glued back)
Released October 29, 2010
ISBN13 9781441924360
Publishers Springer-Verlag New York Inc.
Pages 419
Dimensions 155 × 235 × 22 mm   ·   603 g
Language English  
Editor Tarte, Rodrigo

Mere med samme udgiver

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