Low-fat meats: design strategies and human implications
Gespeichert in:
| Format: | Elektronisch E-Book |
|---|---|
| Sprache: | English |
| Veröffentlicht: |
San Diego
Academic Press
©1994
|
| Schriftenreihe: | Food science and technology international series
|
| Schlagworte: | |
| Online-Zugang: | FAW01 Volltext |
| Beschreibung: | Includes bibliographical references and index 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 speical 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 |
| Beschreibung: | 1 Online-Ressource (xv, 328 pages) |
| ISBN: | 0080918530 0123132606 9780080918532 9780123132604 |
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| 650 | 4 | |a Viande | |
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| 700 | 1 | |a Zimbelman, Robert G. |e Sonstige |4 oth | |
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| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 664 - Food technology |
| dewey-raw | 664/.9 |
| dewey-search | 664/.9 |
| dewey-sort | 3664 19 |
| dewey-tens | 660 - Chemical engineering |
| discipline | Chemie / Pharmazie |
| format | Electronic eBook |
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| id | DE-604.BV042301430 |
| illustrated | Not Illustrated |
| indexdate | 2024-07-10T01:17:44Z |
| institution | BVB |
| isbn | 0080918530 0123132606 9780080918532 9780123132604 |
| language | English |
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| physical | 1 Online-Ressource (xv, 328 pages) |
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| publishDate | 1994 |
| publishDateSearch | 1994 |
| publishDateSort | 1994 |
| publisher | Academic Press |
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| series2 | Food science and technology international series |
| spelling | Low-fat meats design strategies and human implications edited by Harold D. Hafs, Robert G. Zimbelman San Diego Academic Press ©1994 1 Online-Ressource (xv, 328 pages) txt rdacontent c rdamedia cr rdacarrier Food science and technology international series Includes bibliographical references and index 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 speical 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 Viande Aliments d'origine animale / Teneur en matière grasse Bétail Bétail / Carcasses TECHNOLOGY & ENGINEERING / Food Science bisacsh Food of animal origin / Fat content fast Livestock fast Livestock / Carcasses fast Meat fast Meat Food of animal origin Fat content Livestock Livestock Carcasses Hafs, Harold D. Sonstige oth Zimbelman, Robert G. Sonstige oth http://www.sciencedirect.com/science/book/9780080918532 Verlag Volltext |
| spellingShingle | Low-fat meats design strategies and human implications Viande Aliments d'origine animale / Teneur en matière grasse Bétail Bétail / Carcasses TECHNOLOGY & ENGINEERING / Food Science bisacsh Food of animal origin / Fat content fast Livestock fast Livestock / Carcasses fast Meat fast Meat Food of animal origin Fat content Livestock Livestock Carcasses |
| title | Low-fat meats design strategies and human implications |
| title_auth | Low-fat meats design strategies and human implications |
| title_exact_search | Low-fat meats design strategies and human implications |
| title_full | Low-fat meats design strategies and human implications edited by Harold D. Hafs, Robert G. Zimbelman |
| title_fullStr | Low-fat meats design strategies and human implications edited by Harold D. Hafs, Robert G. Zimbelman |
| title_full_unstemmed | Low-fat meats design strategies and human implications edited by Harold D. Hafs, Robert G. Zimbelman |
| title_short | Low-fat meats |
| title_sort | low fat meats design strategies and human implications |
| title_sub | design strategies and human implications |
| topic | Viande Aliments d'origine animale / Teneur en matière grasse Bétail Bétail / Carcasses TECHNOLOGY & ENGINEERING / Food Science bisacsh Food of animal origin / Fat content fast Livestock fast Livestock / Carcasses fast Meat fast Meat Food of animal origin Fat content Livestock Livestock Carcasses |
| topic_facet | Viande Aliments d'origine animale / Teneur en matière grasse Bétail Bétail / Carcasses TECHNOLOGY & ENGINEERING / Food Science Food of animal origin / Fat content Livestock Livestock / Carcasses Meat Food of animal origin Fat content Livestock Carcasses |
| url | http://www.sciencedirect.com/science/book/9780080918532 |
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