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100   $a20130212d2011      uy             0
101 0 $aeng
135   $aur|n|---|||||
181   $ctxt
182   $cc
183   $acr
200 00$aProcessed meats$b[electronic resource] $eimproving safety, nutrition and quality /$fedited by J.P. Kerry and J.F. Kerry
210   $aCambridge $cWoodhead Pub.$d2011
215   $a1 online resource (753 p.)
225 1 $aWoodhead Publishing series in food science, technology and nutrition,$x2042-8049 ;$vno. 211
300   $aDescription based upon print version of record.
311   $a1-84569-466-X 
320   $aIncludes bibliographical references and index.
327   $apt. 1. Processed meats : market-driven changes, legislative issues and product development -- pt. 2. Ingredients : past and future roles in processed meat manufacture -- pt. 3. Processing technologies : past and future roles in proccessed meat manufacture.
330   $aIn a market in which consumers demand nutritionally-balanced meat products, producing processed meats that fulfil their requirements and are safe to eat is not a simple task. Processed meats: Improving safety, nutrition and quality provides professionals with a wide-ranging guide to the market for processed meats, product development, ingredient options and processing technologies.Part one explores consumer demands and trends, legislative issues, key aspects of food safety and the use of sensory science in product development, among other issues. Part two examines the role of ingredien
410  0$aWoodhead Publishing in food science, technology, and nutrition ;$vno. 211.
606   $aPacking-house products
606   $aMeat$xQuality
606   $aPacking-houses
606   $aMeat industry and trade
608   $aElectronic books.
615  0$aPacking-house products.
615  0$aMeat$xQuality.
615  0$aPacking-houses.
615  0$aMeat industry and trade.
676   $a664.9
701   $aKerry$b J. P$0926972
701   $aKerry$b J. F$01030641
801  0$bMiAaPQ
801  1$bMiAaPQ
801  2$bMiAaPQ
906   $aBOOK
912   $a9910461605103321
996   $aProcessed meats$92447632
997   $aUNINA