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010   $a1-280-90839-4
010   $a9786610908394
010   $a0-85199-065-7
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035   $a(EBL)301659
035   $a(OCoLC)437183007
035   $a(SSID)ssj0000249119
035   $a(PQKBManifestationID)11210094
035   $a(PQKBTitleCode)TC0000249119
035   $a(PQKBWorkID)10205949
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100   $a20040408d2005      uy             0
101 0 $aeng
135   $aur|n|---|||||
181   $ctxt
182   $cc
183   $acr
200 10$aSoy protein and formulated meat products$b[electronic resource] /$fHenk W. Hoogenkamp
210   $aCambridge, MA $cCABI Pub.$dc2005
215   $a1 online resource (301 p.)
300   $aDescription based upon print version of record.
311   $a0-85199-864-X 
320   $aIncludes bibliographical references and index.
327   $aThe soy journey -- Soy protein essentials -- Soy protein paradigms and dynamics -- A long and winding road, a history of meat processing -- Lifestyle foods paradigms -- Downsizing super-sized food -- Genetically modified organisms (GMO) -- Functional non-meat protein properties -- Emulsified meats -- Meat patties -- Ingredients for whole muscle meats -- Breaded poultry foods -- Dry fermented sausage -- Liver sausage and pate?s -- Protein-enhanced fresh meat.
330   $aSoy-based foods represent a growing sector in today's food industry markets. They tend to be low in fat and high in protein and in overall nutritional quality. Soy protein offers a broad spectrum of functionality and is now a key component of many processed meat products.
606   $aMeat industry and trade
606   $aSoy proteins
615  0$aMeat industry and trade.
615  0$aSoy proteins.
676   $a664/.9
700   $aHoogenkamp$b Henk W$01485797
801  0$bMiAaPQ
801  1$bMiAaPQ
801  2$bMiAaPQ
906   $aBOOK
912   $a9910784227803321
996   $aSoy protein and formulated meat products$93705075
997   $aUNINA