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...

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Bibliographic Details
Call Number:Libro Electrónico
Other Authors: Hafs, Harold D., Zimbelman, Robert G.
Format: Electronic eBook
Language:Inglés
Published: San Diego : Academic Press, �1994.
Series:Food science and technology international series.
Subjects:
Meat.
Food of animal origin > Fat content.
Livestock.
Livestock > Carcasses.
Meat
Viande.
Aliments d'origine animale > Teneur en mati�ere grasse.
B�etail.
B�etail > Carcasses.
TECHNOLOGY & ENGINEERING > Food Science.
Food of animal origin > Fat content
Livestock
Livestock > Carcasses
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