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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. This work is a single reference volume of the current state of knowledge as it relates to this area. The contributions are technical in nature, but at the same time, are of practical value to the meat processing industry at large, especially those involved in product development and formulation.
Rodrigo Tarte is Senior Program Leader, Meat Science Research, at Kraft Foods Inc., in Madison, Wisconsin, USA.
Release date Australia
February 29th, 2008
Edited by Rodrigo Tarte
Country of Publication
47 Tables, black and white; 32 Illustrations, black and white; X, 419 p. 32 illus.
Springer-Verlag New York Inc.
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