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Ingredients in Meat Products: Properties, Functionality and Applications
Ingredients in Meat Products: Properties, Functionality and Applications Free & Full Download
Ingredients in Meat Products: Properties, Functionality and Applications
419 pages | Dec 12, 2008 |ISBN:0387713263 | PDF | 7.5 Mb
This book discusses not only the basic ingredients that are traditionally used in meat products, but also novel and emerging ingredients, where much basic research work is still being done. The basic chemistry of each type of ingredient is presented, as well as the advantages and disadvantages of each.
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