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Soy protein and formulated meat products /

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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
Table of Contents:
  • Foreword / Dan Murphy
  • Foreword / Patrick Mannion
  • The soy journey
  • Soy protein essentials
  • Soy protein paradigms and dynamics
  • A long and winding road : a history of meat processing
  • Lifestyle foods paradigms
  • Downsizing super-sized food
  • Genetically modified organisms (GMO)
  • Functional non-meat protein properties
  • Emulsified meats
  • Meat patties
  • Ingredients for whole muscle meats
  • Breaded poultry foods
  • Dry fermented sausage
  • Liver sausage and pâtés
  • Protein-enhanced fresh meat.