Ingredients in Meat Products
Springer-Verlag New York Inc., 2008
121,95 €On orderDelivery: 2-3 weeks
Not only does this book discuss the basic ingredients traditionally used in meat products, but also emerging ingredients where research work is still being done. The chemistry of each ingredient is presented, as well as their advantages and disadvantages.
- ISBN-13
- 9780387713267
- ISBN-10
- 0387713263
- Publisher
- Springer-Verlag New York Inc.
- Year
- 2008
- Publication date
- 2008-12-10
- Pages
- 419
- Dimensions
- 241x160x30
- Weight
- 778