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| 001 |
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20250320.0 |
| 008 |
241208s2020 si eng |
| 020 |
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|a 9789811470172 (print)
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| 020 |
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|a 9789811470189
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|a 9789811470196 (online)
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|a UniSZA
|e rda
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| 050 |
0 |
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|a TX373
|b .K35 2020
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| 090 |
0 |
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|a TX373
|b K35 2020
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| 100 |
1 |
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|a Kalschne, Daneysa L. ,
|e author
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| 245 |
0 |
2 |
|a Advances in Meat Processing Technologies
|c Daneysa L. Kalschne, Marines P. Corso, Christine Canan
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| 264 |
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1 |
|a Singapore :
|b Bentham Books
|c ©2020
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| 264 |
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4 |
|c ©2020
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| 300 |
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|a iii, 137 pages :
|b illustration (some color) ;
|c 26 cm.
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| 336 |
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|a text
|2 rdacontent
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| 337 |
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|a unmediated
|2 rdamedia
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| 338 |
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|a volume
|2 rdacarrier
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| 504 |
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|a Includes bibliographical references and index (pages 127-137)
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|a 1. The meat industrialization scenario:production,consumption,and product changes driven by consumers -- 2. Dry fermentation technology -- 3. Meat emulsion technology -- 4. Meat curing and preservation methods -- 5. Marinating and meat restructuring technology -- 6. Non-emulsified sausage processing technology -- 7. Effect of ultrasound on fresh meat tenderness -- 8. Botton-up and top-down strategies for processing meat analogs -- 9. Alternative additives and ingredients
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| 650 |
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|a Meat
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| 650 |
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|a Meat industry and trade
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| 700 |
1 |
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|a Canan,Cristiane ,
|e author
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| 700 |
1 |
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|a Corso, Marines P. ,
|e author
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| 999 |
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|a 1000187165
|b Book
|c OPEN SHELF (30 DAYS)
|e Tembila Campus
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| 999 |
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|a 1000187166
|b Book
|c OPEN SHELF (30 DAYS)
|e Tembila Campus
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| 999 |
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|a 1000187167
|b Red Spot
|c OPEN SHELF (30 DAYS)
|e Tembila Campus
|