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- Publisher: Woodhead Publishing
- ISBN-10: 0323858384
- ISBN-13: 9780323858380
- Format: 15.2 x 22.9 x 2.2 cm, softcover
- Language: English
- SAVE -10% with code: EXTRA
Meat and Meat Replacements (e-book) (used book) | bookbook.eu
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Description
Meat and Meat Replacements: An Interdisciplinary Assessment of Current Status and Future Directions provides an interdisciplinary view on the production and consumption of food, challenges to the traditional meat industry, and potential meat replacements. This reference includes chapters on basic food science and technology of meat products and meat replacements as well as coverage of their nutritional value. Sensory and consumer research is addressed, as are the economics of these products, the environmental consequences, and ethical considerations related to the environment and to the products themselves.
Meat and Meat Replacements is a helpful resource for food scientists, food and nutrition researchers, food engineers, product development scientists and managers, economists, and students studying meats and meat replacements.
EXTRA 10 % discount with code: EXTRA
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- Publisher: Woodhead Publishing
- ISBN-10: 0323858384
- ISBN-13: 9780323858380
- Format: 15.2 x 22.9 x 2.2 cm, softcover
- Language: English English
Meat and Meat Replacements: An Interdisciplinary Assessment of Current Status and Future Directions provides an interdisciplinary view on the production and consumption of food, challenges to the traditional meat industry, and potential meat replacements. This reference includes chapters on basic food science and technology of meat products and meat replacements as well as coverage of their nutritional value. Sensory and consumer research is addressed, as are the economics of these products, the environmental consequences, and ethical considerations related to the environment and to the products themselves.
Meat and Meat Replacements is a helpful resource for food scientists, food and nutrition researchers, food engineers, product development scientists and managers, economists, and students studying meats and meat replacements.
Reviews