Processed Meats Improving Safety (8 results)
Language: English
Published by Woodhead Publishing, 2016
Series: Book 116 of 301 - Woodhead Publishing Series in Food Science, Technology and Nutrition
- Softcover
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Language: English
Published by Woodhead Publishing, 2016
Series: Book 116 of 301 - Woodhead Publishing Series in Food Science, Technology and Nutrition
- Softcover
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Language: English
Published by Woodhead Publishing, 2016
Series: Book 116 of 301 - Woodhead Publishing Series in Food Science, Technology and Nutrition
- Softcover
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Language: English
Published by Woodhead Publishing, 2016
Series: Book 116 of 301 - Woodhead Publishing Series in Food Science, Technology and Nutrition
- Softcover
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More imagesLanguage: English
Published by Elsevier Inc, 2011
Series: Book 116 of 301 - Woodhead Publishing Series in Food Science, Technology and Nutrition
- Softcover
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Taschenbuch. Condition: Neu. Processed Meats | Improving Safety, Nutrition and Quality | Joseph P. Kerry (u. a.) | Taschenbuch | Englisch | 2011 | Elsevier Inc | EAN 9780081017265 | Verantwortliche Person für die EU: Kolibri 360 GmbH, Ettore-Bugatti-Str. 6-14, 51149 Köln, produktsicherheit[at]kolibri360[dot]de | Anbieter: preigu. …
Language: English
Published by Woodhead Publishing, 2016
Series: Book 116 of 301 - Woodhead Publishing Series in Food Science, Technology and Nutrition
- Softcover
Seller: Ria Christie Collections, Uxbridge, United KingdomRia Christie Collections
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Condition: New. In English.
Language: English
Published by Woodhead Publishing, 2016
Series: Book 116 of 301 - Woodhead Publishing Series in Food Science, Technology and Nutrition
- Softcover
Seller: GreatBookPricesUK, Woodford Green, United KingdomGreatBookPricesUK
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Language: English
Published by Elsevier Inc, 2016
Series: Book 116 of 301 - Woodhead Publishing Series in Food Science, Technology and Nutrition
- Softcover
- Print on Demand
Seller: AHA-BUCH GmbH, Einbeck, GermanyAHA-BUCH GmbH
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Taschenbuch. Condition: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - In a market in which consumers demand nutritionally-balanced meat products, producing processed meats that fulfil their requirements and are safe to eat is not a simple task. Processed meats: Improving safety, nutrition and quality provides professionals with a wide-ranging guide to the market for processed meats, product development, ingredient options and processing technologies. Part one explores consumer demands and trends, legislative issues, key aspects of food safety and the use of sensory science in product development, among other issues. Part two examines the role of ingredients, including blood by-products, hydrocolloids, and natural antimicrobials, as well as the formulation of products with reduced levels of salt and fat. Nutraceutical ingredients are also covered. Part three discusses meat products' processing, taking in the role of packaging and refrigeration alongside emerging areas such as high pressure processing and novel thermal technologies. Chapters on quality assessment and the quality of particular types of products are also included. With its distinguished editors and team of expert contributors, Processed meats: Improving safety, nutrition and quality is a valuable reference tool for professionals working in the processed meat industry and academics studying processed meats.…
