Functional Meat Products

This volume details the most up-to-date methods and protocols on how to manufacture functional meat products. Chapters guide researchers through functional meat products, probiotics, prebiotics, analytical methods, innovative fat reduction techniques, and the utilization of natural additives and bio...

Ausführliche Beschreibung

Gespeichert in:
Hauptverfasser:
Verruck, Silvani., Teixeira Marsico, Eliane.
Körperschaft:
SpringerLink (Online service)
Weitere Verfasser:
Verruck, Silvani (HerausgeberIn, http://id.loc.gov/vocabulary/relators/edt), Teixeira Marsico, Eliane (HerausgeberIn, http://id.loc.gov/vocabulary/relators/edt)
Format:
Elektronisch E-Book
Sprache:
Englisch
Veröffentlicht:
New York, NY : Springer US : Imprint: Humana, 2024.
Ausgabe:
1st ed. 2024.
Zusammenfassung:
This volume details the most up-to-date methods and protocols on how to manufacture functional meat products. Chapters guide researchers through functional meat products, probiotics, prebiotics, analytical methods, innovative fat reduction techniques, and the utilization of natural additives and bioactive compounds. Written in the format of the Methods and Protocols in Food Science series, chapters list necessary materials and methods for readily reproducible protocols. Authoritative and cutting-edge, Functional Meat Products aims to be a comprehensive guide for researchers and professionals in the food industry looking to explore and contribute to the development of healthier and more innovative meat products.
Umfang:
XVI, 217 p. 50 illus., 43 illus. in color. online resource.
text file PDF
ISBN:
9781071635735
ISSN:
2662-9518
DOI:
10.1007/978-1-0716-3573-5
Schlagworte:
Food science.
Food Science.
Bezugswerke:
Links: