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020 _a9780387713274
_99780387713274
024 7 _a10.1007/9780387713274
_2doi
035 _avtls000332132
039 9 _a201509030216
_bVLOAD
_c201404122030
_dVLOAD
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_dVLOAD
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040 _aMX-SnUAN
_bspa
_cMX-SnUAN
_erda
050 4 _aTP248.65.F66
100 1 _aTarté, Rodrigo.
_eeditor.
_9305305
245 1 0 _aIngredients in Meat Products :
_bProperties, Functionality and Applications /
_cedited by Rodrigo Tarté.
264 1 _aNew York, NY :
_bSpringer New York,
_c2009.
300 _ax, 419 páginas 32 ilustraciones
_brecurso en línea.
336 _atexto
_btxt
_2rdacontent
337 _acomputadora
_bc
_2rdamedia
338 _arecurso en línea
_bcr
_2rdacarrier
347 _aarchivo de texto
_bPDF
_2rda
500 _aSpringer eBooks
505 0 _aBasic Curing Ingredients -- Starches -- Nonstarch Hydrocolloids -- Fiber -- Plant Proteins -- Dairy Proteins -- Meat-Derived Protein Ingredients -- Enzymes -- Spices, Seasonings, and Flavors -- Smoke Flavor -- Fermentation and Acidification Ingredients -- Coating Ingredients -- Antioxidants -- Antimicrobial Ingredients -- Alternative Curing Systems.
520 _aIngredients in Meat Products presents the most up-to-date information regarding the utilization of non-meat ingredients in the manufacturing of processed meat products, in a way that is both comprehensive and practical. Emphasis has been placed on helping the reader attain a fundamental understanding of: (i) the basic chemical and physical properties of each of these groups of ingredients, as we understand them today; (ii) how these properties affect their functionality in meat systems; and (iii) how to take advantage of the ingredients' functional properties to maximize their application in real-life situations. Drawing on the knowledge and expertise of twenty expert contributors from North America and Europe, representing both academia and industry, the volume discusses all the major types of ingredients used in processed meat products today, both in the context of their traditional uses, as well as, when applicable, in the context of more novel--and in many instances commercially unexploited--applications. New, "next-generation," ingredients are also discussed Ingredients in Meat Products is intended as a primary reference on the subject for university, industry, and government meat science researchers; graduate and undergraduate students with an interest in the topic; and meat and food industry product development, quality, production and marketing personnel. Rodrigo Tarté is Senior Program Leader, Meat Science Research, at Kraft Foods Inc., in Madison, Wisconsin, USA.
590 _aPara consulta fuera de la UANL se requiere clave de acceso remoto.
710 2 _aSpringerLink (Servicio en línea)
_9299170
776 0 8 _iEdición impresa:
_z9780387713267
856 4 0 _uhttp://remoto.dgb.uanl.mx/login?url=http://dx.doi.org/10.1007/978-0-387-71327-4
_zConectar a Springer E-Books (Para consulta externa se requiere previa autentificación en Biblioteca Digital UANL)
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999 _c280401
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