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Ingredients in Meat Products
Rodrigo . Ed(S): Tarte
€ 130.67
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Description for Ingredients in Meat Products
Paperback. Not only does this book discuss the basic ingredients traditionally used in meat products, but also emerging ingredients where research work is still being done. The chemistry of each ingredient is presented, as well as their advantages and disadvantages. Editor(s): Tarte, Rodrigo. Num Pages: 419 pages, 32 black & white illustrations, 47 black & white tables, biography. BIC Classification: TDCT. Category: (G) General (US: Trade). Dimension: 234 x 156 x 22. Weight in Grams: 658.
There is little doubt that today’s food industry is faced with a rapidly changing market landscape. The obvious need to continue to provide consumers with nutritious, delectable, safe, and affordable food products which are also profitable for food manufacturers, as well as the ongoing challenge of ensuring the delivery of adequate nutrition to hundreds of millions of disadvantaged people around the world, appears – at least as much as, if not more than, ever – to be at odds with the challenges posed by soaring energy and food commodity prices; fast-paced changes in consumer demographics, habits, and preferences; and the ... Read more
There is little doubt that today’s food industry is faced with a rapidly changing market landscape. The obvious need to continue to provide consumers with nutritious, delectable, safe, and affordable food products which are also profitable for food manufacturers, as well as the ongoing challenge of ensuring the delivery of adequate nutrition to hundreds of millions of disadvantaged people around the world, appears – at least as much as, if not more than, ever – to be at odds with the challenges posed by soaring energy and food commodity prices; fast-paced changes in consumer demographics, habits, and preferences; and the ... Read more
Product Details
Format
Paperback
Publication date
2010
Publisher
Springer-Verlag New York Inc. United States
Number of pages
419
Condition
New
Number of Pages
419
Place of Publication
New York, NY, United States
ISBN
9781441924360
SKU
V9781441924360
Shipping Time
Usually ships in 15 to 20 working days
Ref
99-15
About Rodrigo . Ed(S): Tarte
Rodrigo Tarté is Senior Program Leader, Meat Science Research, at Kraft Foods Inc., in Madison, Wisconsin, USA. He is the recipient of the 2013 Meat Processing Award, presented by the American Meat Science Association.
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