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Production and Processing of Healthy Meat, Poultry and Fish Products
. Ed(S): Pearson, A. M.; Dutson, T. R.
€ 201.80
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Description for Production and Processing of Healthy Meat, Poultry and Fish Products
Hardback. There is an increasing consumer demand for food products that are low in fat, salt and cholesterol at local, national and international levels. This book examines the nutritional principles behind the drive for reductions in fat, salt and cholesterol in our diet, and illustrates formulations and procedures utilized to produce such products. Editor(s): Pearson, A. M.; Dutson, T. R. Series: Advances in Meat Research (Closed). Num Pages: 367 pages, biography. BIC Classification: TDCT. Category: (P) Professional & Vocational; (XV) Technical / Manuals. Dimension: 234 x 156 x 22. Weight in Grams: 1610.
The central theme for this volume was chosen since consumers have great interest in purchasing low fat, low salt and reduced cholesterol meat, poultry and fish products. As in past volumes, experts in the field have been chosen to write chapters with emphasis on their breadth of knowl edge in each specific area. Efforts were also made to obtain authors from different countries in order to give the book a worldwide perspective. Chapter I stresses the nutritional and sensory properties that meat, poultry and fish products make to healthful diets and discusses consumer concerns about these products. Chapter 2 covers ... Read more
The central theme for this volume was chosen since consumers have great interest in purchasing low fat, low salt and reduced cholesterol meat, poultry and fish products. As in past volumes, experts in the field have been chosen to write chapters with emphasis on their breadth of knowl edge in each specific area. Efforts were also made to obtain authors from different countries in order to give the book a worldwide perspective. Chapter I stresses the nutritional and sensory properties that meat, poultry and fish products make to healthful diets and discusses consumer concerns about these products. Chapter 2 covers ... Read more
Product Details
Format
Hardback
Publication date
1997
Publisher
Chapman and Hall United Kingdom
Number of pages
367
Condition
New
Series
Advances in Meat Research (Closed)
Number of Pages
367
Place of Publication
London, United Kingdom
ISBN
9780751403909
SKU
V9780751403909
Shipping Time
Usually ships in 15 to 20 working days
Ref
99-15
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