Ingredients in meat products
Subtitle: properties, functionality and applications
By: Rodrigo Tarté, editor.
Contributors: Tarté, Rodrigo.
Publisher: Springer
Published: 2009
Place of publication: New York
Language: eng
Number of pages: 419
ISBN-13: 9780387713267; 9780387713274
Subjects: Meat -- Composition; Food additives
Notes: Includes bibliographical references and index.