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Ingredients in Meat Products: Properties, Functionality and Applications Rodrigo Tarte 2009 edition
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Ingredients in Meat Products: Properties, Functionality and Applications
Rodrigo Tarte
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.
419 pages, 32 black & white illustrations, 47 black & white tables, biography
| Mediji | Grāmatas Paperback Book (Grāmata ar mīksto vāku un līmēto muguru) |
| Izlaists | 2010. gada 29. oktobris |
| ISBN13 | 9781441924360 |
| Izdevēji | Springer-Verlag New York Inc. |
| Lapas | 419 |
| Izmēri | 155 × 235 × 22 mm · 603 g |
| Valoda | Angļu |
| Redaktors | Tarte, Rodrigo |
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