Technology of Reduced Additives in Foods
Contributors: Keith Anderson (Contributor); Nikki Beales (Contributor); Torger Borresen (Contributor); Jim Smith (Editor)
Publisher: Blackwell Publishing Limited
Published: April 1, 2004
Language: eng
Number of pages: 240
ISBN-13: 9780632055326
First sentence: Carcass meat is often classified simply as either cuts and joints for retail display or as manufacturing meat for use in discrete form and also in reformed, restructured and comminuted meat products.