Ingredients in Meat Products Properties, Functionality and Applications /

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...

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Bibliographic Details
Corporate Author: SpringerLink (Online service)
Other Authors: Tarté, Rodrigo (Editor)
Format: Electronic eBook
Language:English
Published: New York, NY : Springer New York, 2009.
Subjects:
Chemistry.
Food > Biotechnology.
Food Science.
Online Access:Full Text via HEAL-Link
Table of Contents:
  • 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.

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