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- Publisher: Academic Press
- ISBN-10: 0128148748
- ISBN-13: 9780128148747
- Format: 21.6 x 27.9 x 1.5 cm, softcover
- Language: English
- SAVE -10% with code: EXTRA
Sustainable Meat Production and Processing (e-book) (used book) | bookbook.eu
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Description
Sustainable Meat Production and Processing presents current solutions to promote industrial sustainability and best practices in meat production, from postharvest to consumption. The book acts as a guide for meat and animal scientists, technologists, engineers, professionals and producers. The 12 most trending topics of sustainable meat processing and meat by-products management are included, as are advances in ingredient and processing systems for meat products, techno-functional ingredients for meat products, protein recovery from meat processing by-products, applications of blood proteins, artificial meat production, possible uses of processed slaughter co-products, and environmental considerations.
Finally, the book covers the preferred technologies for sustainable meat production, natural antioxidants as additives in meat products, and facilitators and barriers for foods containing meat co-products.
EXTRA 10 % discount with code: EXTRA
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- Publisher: Academic Press
- ISBN-10: 0128148748
- ISBN-13: 9780128148747
- Format: 21.6 x 27.9 x 1.5 cm, softcover
- Language: English English
Sustainable Meat Production and Processing presents current solutions to promote industrial sustainability and best practices in meat production, from postharvest to consumption. The book acts as a guide for meat and animal scientists, technologists, engineers, professionals and producers. The 12 most trending topics of sustainable meat processing and meat by-products management are included, as are advances in ingredient and processing systems for meat products, techno-functional ingredients for meat products, protein recovery from meat processing by-products, applications of blood proteins, artificial meat production, possible uses of processed slaughter co-products, and environmental considerations.
Finally, the book covers the preferred technologies for sustainable meat production, natural antioxidants as additives in meat products, and facilitators and barriers for foods containing meat co-products.
Reviews