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Low-fat meats : design strategies and human implications /
This treatise embraces all of the various efforts to reduce fat in meat. Establishing methods such as breeding and feeding to control fatness are covered, but emphasis is on emerging technologies including meat processing and partitioning agents to reduce fat. Human implicaitons, such as health, soc...
| Clasificación: | Libro Electrónico |
|---|---|
| Otros Autores: | , |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
San Diego :
Academic Press,
�1994.
|
| Colección: | Food science and technology international series.
|
| Temas: | |
| Acceso en línea: | Texto completo |
MARC
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|---|---|---|---|
| 001 | SCIDIR_ocn817225082 | ||
| 003 | OCoLC | ||
| 005 | 20231117044752.0 | ||
| 006 | m o d | ||
| 007 | cr cnu---unuuu | ||
| 008 | 121112s1994 caua ob 001 0 eng d | ||
| 040 | |a OPELS |b eng |e pn |c OPELS |d N$T |d E7B |d IDEBK |d OCLCF |d OCLCQ |d UIU |d YDXCP |d OCLCQ |d LEAUB |d OCLCQ |d OCLCO |d OCLCQ |d OCLCO | ||
| 020 | |z 9780080918532 | ||
| 020 | |z 0080918530 | ||
| 020 | |z 0123132606 | ||
| 020 | |z 9780123132604 | ||
| 035 | |a (OCoLC)817225082 | ||
| 050 | 4 | |a TX556.M4 |b L69 1994eb | |
| 072 | 7 | |a TEC |x 012000 |2 bisacsh | |
| 082 | 0 | 4 | |a 664/.9 |2 22 |
| 245 | 0 | 0 | |a Low-fat meats : |b design strategies and human implications / |c edited by Harold D. Hafs, Robert G. Zimbelman. |
| 260 | |a San Diego : |b Academic Press, |c �1994. | ||
| 300 | |a 1 online resource (xv, 328 pages) : |b illustrations | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 490 | 1 | |a Food science and technology international series | |
| 504 | |a Includes bibliographical references and index. | ||
| 520 | |a This treatise embraces all of the various efforts to reduce fat in meat. Establishing methods such as breeding and feeding to control fatness are covered, but emphasis is on emerging technologies including meat processing and partitioning agents to reduce fat. Human implicaitons, such as health, social, ethical, and economic factors, are given special attention. Sensory charcteristics of low-fat meat, animal well being, and two new directions for the future are also discussed. Low-Fat Meats: Design Strategies and Human Implications provides an up-to-date overview of the technologies to produce low-fat meat, with a balanced discussion of the issues. Paying special attention to health, social ethical, and economic implications inherent in developing low-fat meats, this volume also discusses sensory characteristics of low-fat meat, animal well being, and new directions for the future. | ||
| 588 | 0 | |a Print version record. | |
| 650 | 0 | |a Meat. | |
| 650 | 0 | |a Food of animal origin |x Fat content. | |
| 650 | 0 | |a Livestock. | |
| 650 | 0 | |a Livestock |x Carcasses. | |
| 650 | 2 | |a Meat |0 (DNLM)D008460 | |
| 650 | 6 | |a Viande. |0 (CaQQLa)201-0004100 | |
| 650 | 6 | |a Aliments d'origine animale |x Teneur en mati�ere grasse. |0 (CaQQLa)201-0065317 | |
| 650 | 6 | |a B�etail. |0 (CaQQLa)201-0000904 | |
| 650 | 6 | |a B�etail |x Carcasses. |0 (CaQQLa)201-0226491 | |
| 650 | 7 | |a TECHNOLOGY & ENGINEERING |x Food Science. |2 bisacsh | |
| 650 | 7 | |a Food of animal origin |x Fat content |2 fast |0 (OCoLC)fst00930965 | |
| 650 | 7 | |a Livestock |2 fast |0 (OCoLC)fst01000722 | |
| 650 | 7 | |a Livestock |x Carcasses |2 fast |0 (OCoLC)fst01000737 | |
| 650 | 7 | |a Meat |2 fast |0 (OCoLC)fst01013210 | |
| 700 | 1 | |a Hafs, Harold D. | |
| 700 | 1 | |a Zimbelman, Robert G. | |
| 776 | 0 | 8 | |i Print version: |t Low-fat meats. |d San Diego : Academic Press, �1994 |z 0123132606 |w (DLC) 94020813 |w (OCoLC)30594555 |
| 830 | 0 | |a Food science and technology international series. | |
| 856 | 4 | 0 | |u https://sciencedirect.uam.elogim.com/science/book/9780080918532 |z Texto completo |