Articles liés à Healthy Production and Processing of Meat, Poultry...
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- ÉditeurChapman and Hall
- Date d'édition1997
- ISBN 10 0751403903
- ISBN 13 9780751403909
- ReliureRelié
- Nombre de pages367
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Production and Processing of Healthy Meat, Poultry and Fish Products (Advances in Meat Research (11)) by Pearson, A.M., Dutson, T.R. [Hardcover ]
Edité par
Springer
(1997)
ISBN 10 : 0751403903
ISBN 13 : 9780751403909
Neuf
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Description du livre Hardcover. Etat : new. N° de réf. du vendeur 9780751403909
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EUR 160,25
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Production and Processing of Healthy Meat, Poultry and Fish Products (Advances in Meat Research, 11)
Edité par
Springer
(1997)
ISBN 10 : 0751403903
ISBN 13 : 9780751403909
Neuf
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Description du livre Etat : New. N° de réf. du vendeur ABLIING23Feb2416190152861
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EUR 171,28
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Production and Processing of Healthy Meat; Poultry and Fish Products
Edité par
Springer
(1997)
ISBN 10 : 0751403903
ISBN 13 : 9780751403909
Neuf
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Description du livre Etat : New. PRINT ON DEMAND Book; New; Fast Shipping from the UK. No. book. N° de réf. du vendeur ria9780751403909_lsuk
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EUR 164,33
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Production and Processing of Healthy Meat, Poultry and Fish Products
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Springer US
(1997)
ISBN 10 : 0751403903
ISBN 13 : 9780751403909
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Description du livre 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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EUR 136,16
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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
Neuf
Couverture rigide
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Description du livre 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
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EUR 168,27
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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
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Description du livre 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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EUR 213,99
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