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[null,"1.","Record Nr.",null,"UNINA9910789698803321"]
[null,null,"Titolo",null,"Processed meats [[electronic resource] ] : improving safety, nutrition and quality / / edited by J.P. Kerry and J.F. Kerry"]
[null,null,"Pubbl/distr/stampa",null,"Cambridge, : Woodhead Pub., 2011"]
[null,null,"ISBN",null,"1-61344-327-7"]
[{"$nulls":4},"0-85709-294-4"]
[null,null,"Descrizione fisica",null,"1 online resource (753 p.)"]
[null,null,"Collana",null,"Woodhead Publishing series in food science, technology and nutrition, , 2042-8049 ; ; no. 211"]
[null,null,"Disciplina",null,"664.9"]
[null,null,"Soggetti",null,"Packing-house products"]
[{"$nulls":4},"Meat - Quality"]
[{"$nulls":4},"Packing-houses"]
[{"$nulls":4},"Meat industry and trade"]
[null,null,"Lingua di pubblicazione",null,"Inglese"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,null,null,"Note generali","Description based upon print version of record."]
[null,null,null,"Nota di bibliografia","Includes bibliographical references and index."]
[null,null,"Nota di contenuto",null,"pt. 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."]
[null,null,null,"Sommario/riassunto","In 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"]