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Ingredients in meat products properties, functionality and applications /

Ingredients in meat products properties, functionality and applications / [electronic resource] : edited by Rodrigo Tarte. - New York, NY : Springer New York, 2009. - x, 419 p. : ill., digital ; 25 cm.

ISBN: 9780387713274 (electronic bk.) 9780387713267 (paper)

Subjects--Topical Terms:
Meat--Composition.
Functional foods.
Food additives.
Food Science.
Chemistry.

LC Class. No.: TS1960 / .I54 2009

Dewey Class. No.: 664.906

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