Low-Fat Meats: Design Strategies and Human Implications (Food Science and Technology)

by SteveTaylor (Series Editor), HaroldD.Hafs (Editor), RobertG.Zimbelman (Editor)

• New

  Hardcover
  1994

  $111.34

  Reviews the various methods used in efforts to reduce fat in meat. The text outlines breeding and feeding techniques, but the emphasis is on emerging technologies including meat processing and partitioning agents. It also details the health, social, ethical, and economic implications.