Effects of soy on health outcomes / / Ethan Balk [and eleven others] |
Autore | Balk Ethan |
Edizione | [Corr. Aug. 2005.] |
Pubbl/distr/stampa | Rockville, Maryland : , : Agency for Healthcare Research and Quality (US), , [2005] |
Descrizione fisica | 1 online resource (xii, 223 pages) : illustrations |
Disciplina | 613.26 |
Altri autori (Persone) | BalkEthan |
Collana | Evidence Reports/Technology Assessments |
Soggetto topico |
Soyfoods
Soy proteins |
Formato | Materiale a stampa ![]() |
Livello bibliografico | Monografia |
Lingua di pubblicazione | eng |
Record Nr. | UNINA-9910698112203321 |
Balk Ethan
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Rockville, Maryland : , : Agency for Healthcare Research and Quality (US), , [2005] | ||
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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 | ||
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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 |
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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