Ingredients in Meat Products : Properties, Functionality and Applications - Tarté, Rodrigo; SpringerLink (Online service) (New York, NY : Springer New York : Imprint: Springer, 2009)
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.
Keywords: Food-Biotechnology.; Food Science