Production and Processing of Healthy Meat, Poultry and Fish Products /

There is an increasing consumer demand for food products that are low in fat, salt and cholesterol at local, national and international levels. Food manufacturers need to be able to produce meat, poultry and fish products which are considered to be healthy. This book examines the nutritional princip...

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Bibliographic Details

Main Author:	Pearson, Arthur M. (Arthur MacDonald), 1938-
Corporate Author:	SpringerLink (Online service)
Other Authors:	Dutson, T. R.
Format:	eBook
Language:	English
Published:	Boston, MA : Springer US, 1997.
Series:	Advances in meat research ; 11.
Subjects:	Chemistry. Food science. Nutrition. Electronic books.
Online Access:	Connect to the full text of this electronic book