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Synopsis
The central theme for this volume was chosen since consumers have great interest in purchasing low fat, low salt and reduced cholesterol meat, poultry and fish products. As in past volumes, experts in the field have been chosen to write chapters with emphasis on their breadth of knowl- edge in each specific area. Efforts were also made to obtain authors from different countries in order to give the book a worldwide perspective. Chapter I stresses the nutritional and sensory properties that meat, poultry and fish products make to healthful diets and discusses consumer concerns about these products. Chapter 2 covers dietary recommendations in major consumer nations, along with data from food composition tables and the dietary contributions of meat, poultry and fish to meeting dietary needs. Chapter 3 discusses the labeling of low and reduced fat/salt prod- ucts which, although written mainly from the US viewpoint, may serve as a model for labeling in other countries. Chapter 4 reviews the rationale for reducing fat-energy levels in muscle foods, problems encountered in their production and how these may be solved. Chapter 5 discusses the scientific basis for reducing the salt (sodium) content in food products and the health benefits derived from lowering salt intake. Methods of reducing the cholesterol content of these animal products is reviewed in Chapter 6.
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- ÉditeurChapman and Hall
- Date d'édition1997
- ISBN 10 0751403903
- ISBN 13 9780751403909
- ReliureRelié
- Langueanglais
- Nombre de pages367
- Coordonnées du fabricantnon disponible
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Production and Processing of Healthy Meat, Poultry and Fish Products (Advances in Meat Research Volume 11)
Edité par
Blackie Academic & Professional, London, 1997
ISBN 10 : 0751403903
ISBN 13 : 9780751403909
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Vendeur : Row By Row Bookshop, Sugar Grove, NC, Etats-Unis
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Hardcover. Etat : Good. Etat de la jaquette : No Dust Jacket. First Edition. An ex-library copy in original laminated hard covers. The usual ex-libris markings. The binding is sound, the text is clean, and there is little cover wear. Ex-Library. N° de réf. du vendeur 032187
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Production and Processing of Healthy Meat, Poultry and Fish Products
Edité par
Springer US, 1997
ISBN 10 : 0751403903
ISBN 13 : 9780751403909
Ancien ou d'occasion
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Vendeur : Buchpark, Trebbin, Allemagne
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Etat : Gut. Zustand: Gut | Seiten: 396 | Sprache: Englisch | Produktart: Bücher. N° de réf. du vendeur 3029252/13
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Production and Processing of Healthy Meat, Poultry and Fish Products
impression à la demandeVendeur : moluna, Greven, Allemagne
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Gebunden. Etat : New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. The central theme for this volume was chosen since consumers have great interest in purchasing low fat, low salt and reduced cholesterol meat, poultry and fish products. As in past volumes, experts in the field have been chosen to write chapters with emphas. N° de réf. du vendeur 5959500
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Production and Processing of Healthy Meat, Poultry and Fish Products (Advances in Meat Research, 11)
Vendeur : Ria Christie Collections, Uxbridge, Royaume-Uni
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Production and Processing of Healthy Meat, Poultry and Fish Products
Edité par
Springer US, Springer New York Jul 1997, 1997
ISBN 10 : 0751403903
ISBN 13 : 9780751403909
Neuf
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Vendeur : buchversandmimpf2000, Emtmannsberg, BAYE, Allemagne
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Buch. Etat : Neu. This item is printed on demand - Print on Demand Titel. Neuware -The central theme for this volume was chosen since consumers have great interest in purchasing low fat, low salt and reduced cholesterol meat, poultry and fish products. As in past volumes, experts in the field have been chosen to write chapters with emphasis on their breadth of knowl edge in each specific area. Efforts were also made to obtain authors from different countries in order to give the book a worldwide perspective. Chapter I stresses the nutritional and sensory properties that meat, poultry and fish products make to healthful diets and discusses consumer concerns about these products. Chapter 2 covers dietary recommendations in major consumer nations, along with data from food composition tables and the dietary contributions of meat, poultry and fish to meeting dietary needs. Chapter 3 discusses the labeling of low and reduced fat/salt prod ucts which, although written mainly from the US viewpoint, may serve as a model for labeling in other countries. Chapter 4 reviews the rationale for reducing fat-energy levels in muscle foods, problems encountered in their production and how these may be solved. Chapter 5 discusses the scientific basis for reducing the salt (sodium) content in food products and the health benefits derived from lowering salt intake. Methods of reducing the cholesterol content of these animal products is reviewed in Chapter 6.Springer Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg 396 pp. Englisch. N° de réf. du vendeur 9780751403909
Quantité disponible : 1 disponible(s)
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Production and Processing of Healthy Meat, Poultry and Fish Products
Edité par
Springer US, Springer New York, 1997
ISBN 10 : 0751403903
ISBN 13 : 9780751403909
Neuf
Couverture rigide
Vendeur : AHA-BUCH GmbH, Einbeck, Allemagne
Évaluation du vendeur 5 sur 5 étoiles
Buch. Etat : Neu. Druck auf Anfrage Neuware - Printed after ordering - The central theme for this volume was chosen since consumers have great interest in purchasing low fat, low salt and reduced cholesterol meat, poultry and fish products. As in past volumes, experts in the field have been chosen to write chapters with emphasis on their breadth of knowl edge in each specific area. Efforts were also made to obtain authors from different countries in order to give the book a worldwide perspective. Chapter I stresses the nutritional and sensory properties that meat, poultry and fish products make to healthful diets and discusses consumer concerns about these products. Chapter 2 covers dietary recommendations in major consumer nations, along with data from food composition tables and the dietary contributions of meat, poultry and fish to meeting dietary needs. Chapter 3 discusses the labeling of low and reduced fat/salt prod ucts which, although written mainly from the US viewpoint, may serve as a model for labeling in other countries. Chapter 4 reviews the rationale for reducing fat-energy levels in muscle foods, problems encountered in their production and how these may be solved. Chapter 5 discusses the scientific basis for reducing the salt (sodium) content in food products and the health benefits derived from lowering salt intake. Methods of reducing the cholesterol content of these animal products is reviewed in Chapter 6. N° de réf. du vendeur 9780751403909
Quantité disponible : 1 disponible(s)
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Production and Processing of Healthy Meat, Poultry and Fish Products (Advances in Meat Research, 11)
Vendeur : Lucky's Textbooks, Dallas, TX, Etats-Unis
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Etat : New. N° de réf. du vendeur ABLIING23Feb2416190152861
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Production and Processing of Healthy Meat, Poultry and Fish Products
Edité par
Springer US Jul 1997, 1997
ISBN 10 : 0751403903
ISBN 13 : 9780751403909
Neuf
Couverture rigide
Vendeur : BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, Allemagne
Évaluation du vendeur 5 sur 5 étoiles
Buch. Etat : Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -The central theme for this volume was chosen since consumers have great interest in purchasing low fat, low salt and reduced cholesterol meat, poultry and fish products. As in past volumes, experts in the field have been chosen to write chapters with emphasis on their breadth of knowl edge in each specific area. Efforts were also made to obtain authors from different countries in order to give the book a worldwide perspective. Chapter I stresses the nutritional and sensory properties that meat, poultry and fish products make to healthful diets and discusses consumer concerns about these products. Chapter 2 covers dietary recommendations in major consumer nations, along with data from food composition tables and the dietary contributions of meat, poultry and fish to meeting dietary needs. Chapter 3 discusses the labeling of low and reduced fat/salt prod ucts which, although written mainly from the US viewpoint, may serve as a model for labeling in other countries. Chapter 4 reviews the rationale for reducing fat-energy levels in muscle foods, problems encountered in their production and how these may be solved. Chapter 5 discusses the scientific basis for reducing the salt (sodium) content in food products and the health benefits derived from lowering salt intake. Methods of reducing the cholesterol content of these animal products is reviewed in Chapter 6. 396 pp. Englisch. N° de réf. du vendeur 9780751403909
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