by Rodrigo Tarte (Editor)
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.
Format: Illustrated
Pages: 432
Edition: 2009
Publisher: Springer
Published: 23 Dec 2008
ISBN 10: 0387713263
ISBN 13: 9780387713267