Soy protein and formulated meat products /

Bibliographic Details
Main Author:	Hoogenkamp, Henk W. (Author)
Format:	eBook
Language:	English
Published:	Wallingford, Oxfordshire, UK : CABI, 2005.
Subjects:	Meat industry and trade. Soy proteins. Crop Produce. Food Contamination, Residues and Toxicology. Marketing and Distribution. Meat Produce. Emulsions. Food marketing. Food safety. Food technology. Meat products. Sausages. Soya protein. Electronic books.
Online Access:	Connect to the full text of this electronic book

Description
Abstract:	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 dynamics, are also discussed. The book contains a large number of tables providing formulations for a range of products, including emulsified meats, sausage, pt́,̌ poultry and other meat based foods.
Physical Description:	1 online resource (xiii, 285 pages) : illustrations
Bibliography:	Includes bibliographical references and index.
DOI:	10.1079/9780851998640.0000
Access:	Access limited to subscribing institution.