Emerging technologies in meat processing : production, processing and technology / / editd by Enda J. Cummins, James G. Lyng |
Pubbl/distr/stampa | Chichester, England : , : Wiley-Blackwell, , 2017 |
Descrizione fisica | 1 online resource (496 pages) : illustrations (some color), tables |
Disciplina | 664/.9 |
Collana | IFST Advances in Food Science |
Soggetto topico |
Meat industry and trade - Technological innovations
Meat - Quality Food - Risk assessment |
Soggetto genere / forma | Electronic books. |
ISBN |
1-118-35077-4
1-118-35076-6 1-118-35067-7 |
Formato | Materiale a stampa ![]() |
Livello bibliografico | Monografia |
Lingua di pubblicazione | eng |
Record Nr. | UNINA-9910151711903321 |
Chichester, England : , : Wiley-Blackwell, , 2017 | ||
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Lo trovi qui: Univ. Federico II | ||
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Emerging technologies in meat processing : production, processing and technology / / editd by Enda J. Cummins, James G. Lyng |
Pubbl/distr/stampa | Chichester, England : , : Wiley-Blackwell, , 2017 |
Descrizione fisica | 1 online resource (496 pages) : illustrations (some color), tables |
Disciplina | 664/.9 |
Collana | IFST Advances in Food Science |
Soggetto topico |
Meat industry and trade - Technological innovations
Meat - Quality Food - Risk assessment |
ISBN |
1-118-35077-4
1-118-35076-6 1-118-35067-7 |
Formato | Materiale a stampa ![]() |
Livello bibliografico | Monografia |
Lingua di pubblicazione | eng |
Record Nr. | UNINA-9910830074603321 |
Chichester, England : , : Wiley-Blackwell, , 2017 | ||
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Lo trovi qui: Univ. Federico II | ||
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The future of meat without animals / / edited by Brianne Donaldson and Christopher Carter |
Pubbl/distr/stampa | Lanham : , : Rowman & Littlefield International, , [2016] |
Descrizione fisica | 1 online resource (147 pages) : color illustrations |
Disciplina | 664/.9 |
Collana | Future perfect: images of the time to come in philosophy, politics and cultural studies |
Soggetto topico |
Meat substitutes
Artificial foods Animal culture - Moral and ethical aspects Meat industry and trade - Moral and ethical aspects Animal welfare |
ISBN | 1-78348-906-5 |
Formato | Materiale a stampa ![]() |
Livello bibliografico | Monografia |
Lingua di pubblicazione | eng |
Record Nr. | UNINA-9910798736403321 |
Lanham : , : Rowman & Littlefield International, , [2016] | ||
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Lo trovi qui: Univ. Federico II | ||
|
The future of meat without animals / / edited by Brianne Donaldson and Christopher Carter |
Pubbl/distr/stampa | Lanham : , : Rowman & Littlefield International, , [2016] |
Descrizione fisica | 1 online resource (147 pages) : color illustrations |
Disciplina | 664/.9 |
Collana | Future perfect: images of the time to come in philosophy, politics and cultural studies |
Soggetto topico |
Meat substitutes
Artificial foods Animal culture - Moral and ethical aspects Meat industry and trade - Moral and ethical aspects Animal welfare |
ISBN | 1-78348-906-5 |
Formato | Materiale a stampa ![]() |
Livello bibliografico | Monografia |
Lingua di pubblicazione | eng |
Record Nr. | UNINA-9910814332103321 |
Lanham : , : Rowman & Littlefield International, , [2016] | ||
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Lo trovi qui: Univ. Federico II | ||
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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
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Cambridge, MA, : CABI Pub., c2005 | ||
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Lo trovi qui: Univ. Federico II | ||
|
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
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||
Cambridge, MA, : CABI Pub., c2005 | ||
![]() | ||
Lo trovi qui: Univ. Federico II | ||
|
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-9910809735303321 |
Hoogenkamp Henk W
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||
Cambridge, MA, : CABI Pub., c2005 | ||
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Lo trovi qui: Univ. Federico II | ||
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