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Soy protein and formulated meat products [[electronic resource] /] / Henk W. Hoogenkamp
| Soy protein and formulated meat products [[electronic resource] /] / Henk W. Hoogenkamp |
| Autore | Hoogenkamp Henk W |
| Pubbl/distr/stampa | Cambridge, MA, : CABI Pub., c2005 |
| Descrizione fisica | 1 online resource (301 p.) |
| Disciplina | 664/.9 |
| Soggetto topico |
Meat industry and trade
Soy proteins |
| Soggetto genere / forma | Electronic books. |
| ISBN |
1-280-90839-4
9786610908394 0-85199-065-7 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | The 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 patés -- Protein-enhanced fresh meat. |
| Record Nr. | UNINA-9910450742103321 |
Hoogenkamp Henk W
|
||
| Cambridge, MA, : CABI Pub., c2005 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Soy protein and formulated meat products [[electronic resource] /] / Henk W. Hoogenkamp
| Soy protein and formulated meat products [[electronic resource] /] / Henk W. Hoogenkamp |
| Autore | Hoogenkamp Henk W |
| Pubbl/distr/stampa | Cambridge, MA, : CABI Pub., c2005 |
| Descrizione fisica | 1 online resource (301 p.) |
| Disciplina | 664/.9 |
| Soggetto topico |
Meat industry and trade
Soy proteins |
| ISBN |
1-280-90839-4
9786610908394 0-85199-065-7 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | The 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 patés -- Protein-enhanced fresh meat. |
| Record Nr. | UNINA-9910784227803321 |
|
Hoogenkamp Henk W
|
||
| Cambridge, MA, : CABI Pub., c2005 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||