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| LEADER |
00000cam a2200000 7i4500 |
| 001 |
0000087781 |
| 005 |
20210811121645.0 |
| 008 |
141113s2005 enk eng |
| 020 |
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|a 0851990657 (e-book)
|
| 020 |
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|a 085199864X (e-book)
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| 020 |
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|a 9780851990651 (e-book)
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| 020 |
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|a 9780851998640
|
| 050 |
0 |
0 |
|a TS1960
|b .H66 2005
|
| 090 |
0 |
0 |
|a TS1960
|b .H66 2005
|
| 100 |
1 |
|
|a Hoogenkamp, Henk W. ,
|e author
|
| 245 |
1 |
0 |
|a Soy protein and formulated meat products [
|h electronic resource]
|c Henk W. Hoogenkamp
|
| 260 |
|
|
|a Wallingford, U.K. :
|b CABI ,
|c c2005
|
| 300 |
|
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|a 1 online resource (xiii, 285 p.) :
|b ill.
|
| 504 |
|
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|a Includes bibliographical references and index
|
| 505 |
0 |
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|a 1. The soy journey -- 2. Soy protein essentials -- 3. Soy protein paradigms and dynamics -- 4. A long and winding road, a history of meat processing -- 5. Lifestyle foods paradigms -- 6. Downsizing super-sized food -- 7. Genetically modified organisms (MO) -- 8. Functional non-meat protein properties -- 9. Emulsified meats -- 10. Meat patties -- 11. Ingredients for whole muscle meats -- 12. Breaded poultry foods -- 13. Dry fermented sausage -- 14. Liver sausage and pates -- 15. Protein-enhanced fresh meat
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| 520 |
|
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|a An authoritative review of soya protein science and technology is presented, particularly in relation to meat formulations. Topics related to the major issues that face consumers and manufacturers, including healthy lifestyles, food safety and market dyamics, are also discussed. The book contains a large number of tables providing formulations for a range of products, including emulsified meats, sausage, pt??, poultry and other meat based foods.
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| 650 |
|
0 |
|a Meat industry and trade
|
| 650 |
|
0 |
|a Soy proteins
|
| 856 |
4 |
0 |
|u https://www.cabi.org/cabebooks/FullTextPDF/2004/20043212200.pdf
|
| 999 |
|
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|a 1000162511
|b Electronic Book
|c Electronic Resource
|e Gong Badak Campus
|