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100301s2009 xxu| s |||| 0|eng d |
| 020 |
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|a 9780387713274
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| 024 |
7 |
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|a 10.1007/978-0-387-71327-4
|2 doi
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| 040 |
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|a Sistema de Bibliotecas del Tecnológico de Costa Rica
|
| 245 |
1 |
0 |
|a Ingredients in Meat Products :
|b Properties, Functionality and Applications /
|c edited by Rodrigo Tarté.
|
| 250 |
|
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|a 1st ed. 2009.
|
| 260 |
# |
# |
|a New York, NY :
|b Springer New York :
|b Imprint: Springer,
|c 2009.
|
| 300 |
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|a X, 419 p. 32 illus. :
|b online resource.
|
| 336 |
|
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|a text
|b txt
|2 rdacontent
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| 337 |
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|a computer
|b c
|2 rdamedia
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| 338 |
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|a online resource
|b cr
|2 rdacarrier
|
| 505 |
0 |
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|a 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.
|
| 650 |
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0 |
|a Food-Biotechnology.
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| 650 |
1 |
4 |
|a Food Science.
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| 700 |
1 |
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|a Tarté, Rodrigo.
|e editor.
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| 710 |
2 |
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|a SpringerLink (Online service)
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| 773 |
0 |
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|t Springer eBooks
|