Production and Processing of Healthy Meat, Poultry and Fish Products / edited by A.M. Pearson, T.R. Dutson.
There is an increasing consumer demand for food products that are low in fat, salt and cholesterol at local, national and international levels. Food manufacturers need to be able to produce meat, poultry and fish products which are considered to be healthy. This book examines the nutritional princip...
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| Online Access: |
Full Text (via Springer) |
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| Main Author: | |
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| Format: | eBook |
| Language: | English |
| Published: |
Boston, MA :
Springer US,
1997.
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| Series: | Advances in meat research ;
v. 11. |
| Subjects: |
Internet
Full Text (via Springer)Online
| Call Number: |
TP248.65.F66
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| TP248.65.F66 | Available |