Low-fat meats : design strategies and human implications /

This treatise embraces all of the various efforts to reduce fat in meat. Establishing methods such as breeding and feeding to control fatness are covered, but emphasis is on emerging technologies including meat processing and partitioning agents to reduce fat. Human implicaitons, such as health, soc...

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Bibliographic Details

Corporate Author:	ScienceDirect (Online service)
Other Authors:	Hafs, Harold D., Zimbelman, Robert G.
Format:	eBook
Language:	English
Published:	San Diego : Academic Press, ©1994.
Series:	Food science and technology international series.
Subjects:	Meat. Food of animal origin > Fat content. Livestock. Livestock > Carcasses. Meat Viande. Aliments d'origine animale > Teneur en matière grasse. Bétail. Bétail > Carcasses. TECHNOLOGY & ENGINEERING > Food Science. Food of animal origin > Fat content Livestock Livestock > Carcasses Electronic books.
Online Access:	Connect to the full text of this electronic book