Ingredients in Meat Products : Properties, Functionality and Applications /
Autor Corporativo: | |
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Otros Autores: | |
Formato: | eBook |
Lenguaje: | English |
Publicado: |
New York, NY :
Springer New York : Imprint: Springer,
2009.
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Edición: | 1st ed. 2009. |
Materias: |
Tabla de Contenidos:
- 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.