Advances in Meat Processing Technologies:
Meat and meat-based products play an important role as foods in the diets of people around the world. However, environmental and social issues have posed a challenge to meat production processing plants, with the advent of more consumer conscious production values across the food processing industry...
Gespeichert in:
| 1. Verfasser: | |
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| Format: | Elektronisch E-Book |
| Sprache: | English |
| Veröffentlicht: |
Singapore
Bentham Science Publishers
2020
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| Ausgabe: | 1st ed |
| Schlagworte: | |
| Zusammenfassung: | Meat and meat-based products play an important role as foods in the diets of people around the world. However, environmental and social issues have posed a challenge to meat production processing plants, with the advent of more consumer conscious production values across the food processing industry and a changing attitude among some communities towards the consumption of products from animal origin. The development of meat science and technology has brought solutions that allow the consumption of meat in a greater proportion from the source. Traditional processes such as salting, smoking, and fermentation have been refined, and, more recently, processes such as emulsification, marinating, and tenderizing of meat, have further diversified meat products. Meat processing technology is also required to meet consumer expectations and demands for nutritious and safe food. Consumer requirements have pushed for need for adaptation and modernization of slaughterhouses, as well as the use of more suitable processing technologies for saving water, energy, and reducing waste production, all while trying to provide a high level of nutritional, sensory, and food-safety for consumers.Advances in Meat Processing Technologies aims to inform students, researchers, lecturers and others who are interested in the subject, about new meat and meat-based product processing technologies. The handbook covers a variety of meat processing technologies including dry fermentation, meat emulsification, curing, marinating, restructuring and processing of non-emulsified meat and meat analogues. Additional chapters cover the use of additives and ultrasound technology in meat processing as well as different strategies suitable for meat processing operations. The simple, topical presentation of the book, which covers a wide variety of products makes the book a key reference for informing students, researchers, lecturers, professionals and general readers who are interested in the subject of meat processing technology |
| Beschreibung: | 1 Online-Ressource (147 Seiten) |
| ISBN: | 9789811470196 |
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| 505 | 8 | |a Intro -- CONTENTS -- Cover -- Title -- Copyright -- End User License Agreement -- Contents -- Foreword -- Preface -- CONSENT FOR PUBLICATION -- CONFLICT OF INTEREST -- ACKNOWLEDGEMENTS -- The Meat Industrialization Scenario: Production, Consumption, and Product Changes Driven by Consumers -- INTRODUCTION -- FINAL CONSIDERATIONS -- REFERENCES -- Dry Fermentation Technology -- INTRODUCTION -- TRADITIONAL DRY-FERMENTED PRODUCTS ELABORATION PROCESS -- BIOCHEMICAL TRANSFORMATIONS -- USE OF NEW TECHNOLOGIES IN DRY-FERMENTED PRODUCTS -- ULTRASOUND -- PULSED UV LIGHT -- QUICK-DRY-SLICE PROCESS -- FINAL CONSIDERATION -- REFERENCES -- Meat Emulsion Technology -- INTRODUCTION -- THE TRADITIONAL EMULSIFIED PRODUCTS PREPARATION PROCESS -- EMERGING METHODS OR TECHNOLOGIES FOR EMULSIFIED COOKED MEAT PRODUCTION -- ULTRASOUND -- DOUBLE EMULSIONS (DES) -- OHMIC HEATING -- PULSED LIGHT -- FINAL CONSIDERATIONS -- REFERENCES -- Meat Curing and Preservation Methods -- INTRODUCTION -- TRADITIONAL SALTED PRODUCTS -- CURING METHODS -- USE OF NEW METHODS IN SALTED PRODUCTS -- ULTRASOUND -- HIGH HYDROSTATIC PRESSURE -- MICROWAVE -- FINAL CONSIDERATION -- REFERENCES -- Marinating and Meat Restructuring Technology -- INTRODUCTION -- MARINATED MEAT PRODUCTS -- RESTRUCTURED MEAT PRODUCTS -- NEW TECHNOLOGIES -- HIGH PRESSURE PROCESSING -- ULTRASOUND -- PULSED LIGHT AND PULSED ULTRAVIOLET LIGHT -- NEAR-INFRARED -- FINAL CONSIDERATIONS -- REFERENCES -- Non-emulsified Sausage Processing Technology -- INTRODUCTION -- USE OF NEW TECHNOLOGIES IN SAUSAGE PRODUCTS -- HIGH HYDROSTATIC PRESSURE -- IRRADIATION -- OHMIC HEATING, MICROWAVE, AND RADIO-FREQUENCY COOKING -- FINAL CONSIDERATION -- REFERENCES -- Effect of Ultrasound on Fresh Meat Tenderness -- INTRODUCTION -- ULTRASOUND PRINCIPLES -- ULTRASOUND ON BEEF TENDERNESS -- CHANGES DUE TO ULTRASOUND APPLICATION -- Color Alterations | |
| 505 | 8 | |a pH and Water Holding Capacity -- Lipid Oxidation and Off-Flavors Alterations -- Protein Structure Alterations -- Microbiological Alterations -- FINAL CONSIDERATIONS -- REFERENCES -- Botton-up and Top-down Strategies for Processing Meat Analogs -- INTRODUCTION -- BOTTOM-UP STRATEGY -- CULTURED MEAT -- MYCOPROTEIN -- SPINNING -- TOP-DOWN STRATEGY -- EXTRUSION -- FREEZE STRUCTURING -- PROTEINS AND HYDROCOLLOIDS PRECIPITATED BY METALS CATIONS -- SHEAR CELL TECHNOLOGY -- FINAL CONSIDERATIONS -- REFERENCES -- Alternative Additives and Ingredients -- INTRODUCTION -- ANIMAL FAT REPLACERS -- NATURAL ANTI-OXIDANTS -- SALT REPLACERS -- NITRITE AND NITRATE REPLACERS -- CONCLUSION -- REFERENCES -- Subject Index | |
| 520 | 3 | |a Meat and meat-based products play an important role as foods in the diets of people around the world. However, environmental and social issues have posed a challenge to meat production processing plants, with the advent of more consumer conscious production values across the food processing industry and a changing attitude among some communities towards the consumption of products from animal origin. The development of meat science and technology has brought solutions that allow the consumption of meat in a greater proportion from the source. Traditional processes such as salting, smoking, and fermentation have been refined, and, more recently, processes such as emulsification, marinating, and tenderizing of meat, have further diversified meat products. Meat processing technology is also required to meet consumer expectations and demands for nutritious and safe food. Consumer requirements have pushed for need for adaptation and modernization of slaughterhouses, as well as the use of more suitable processing technologies for saving water, energy, and reducing waste production, all while trying to provide a high level of nutritional, sensory, and food-safety for consumers.Advances in Meat Processing Technologies aims to inform students, researchers, lecturers and others who are interested in the subject, about new meat and meat-based product processing technologies. The handbook covers a variety of meat processing technologies including dry fermentation, meat emulsification, curing, marinating, restructuring and processing of non-emulsified meat and meat analogues. Additional chapters cover the use of additives and ultrasound technology in meat processing as well as different strategies suitable for meat processing operations. The simple, topical presentation of the book, which covers a wide variety of products makes the book a key reference for | |
| 520 | 3 | |a informing students, researchers, lecturers, professionals and general readers who are interested in the subject of meat processing technology | |
| 650 | 4 | |a Meat industry and trade | |
| 650 | 4 | |a Meat | |
| 653 | 6 | |a Electronic books | |
| 700 | 1 | |a Corso, Marinês Paula |e Sonstige |4 oth | |
| 700 | 1 | |a Canan, Cristiane |e Sonstige |4 oth | |
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Datensatz im Suchindex
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| author | Kalschne, Daneysa Lahis |
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| contents | Intro -- CONTENTS -- Cover -- Title -- Copyright -- End User License Agreement -- Contents -- Foreword -- Preface -- CONSENT FOR PUBLICATION -- CONFLICT OF INTEREST -- ACKNOWLEDGEMENTS -- The Meat Industrialization Scenario: Production, Consumption, and Product Changes Driven by Consumers -- INTRODUCTION -- FINAL CONSIDERATIONS -- REFERENCES -- Dry Fermentation Technology -- INTRODUCTION -- TRADITIONAL DRY-FERMENTED PRODUCTS ELABORATION PROCESS -- BIOCHEMICAL TRANSFORMATIONS -- USE OF NEW TECHNOLOGIES IN DRY-FERMENTED PRODUCTS -- ULTRASOUND -- PULSED UV LIGHT -- QUICK-DRY-SLICE PROCESS -- FINAL CONSIDERATION -- REFERENCES -- Meat Emulsion Technology -- INTRODUCTION -- THE TRADITIONAL EMULSIFIED PRODUCTS PREPARATION PROCESS -- EMERGING METHODS OR TECHNOLOGIES FOR EMULSIFIED COOKED MEAT PRODUCTION -- ULTRASOUND -- DOUBLE EMULSIONS (DES) -- OHMIC HEATING -- PULSED LIGHT -- FINAL CONSIDERATIONS -- REFERENCES -- Meat Curing and Preservation Methods -- INTRODUCTION -- TRADITIONAL SALTED PRODUCTS -- CURING METHODS -- USE OF NEW METHODS IN SALTED PRODUCTS -- ULTRASOUND -- HIGH HYDROSTATIC PRESSURE -- MICROWAVE -- FINAL CONSIDERATION -- REFERENCES -- Marinating and Meat Restructuring Technology -- INTRODUCTION -- MARINATED MEAT PRODUCTS -- RESTRUCTURED MEAT PRODUCTS -- NEW TECHNOLOGIES -- HIGH PRESSURE PROCESSING -- ULTRASOUND -- PULSED LIGHT AND PULSED ULTRAVIOLET LIGHT -- NEAR-INFRARED -- FINAL CONSIDERATIONS -- REFERENCES -- Non-emulsified Sausage Processing Technology -- INTRODUCTION -- USE OF NEW TECHNOLOGIES IN SAUSAGE PRODUCTS -- HIGH HYDROSTATIC PRESSURE -- IRRADIATION -- OHMIC HEATING, MICROWAVE, AND RADIO-FREQUENCY COOKING -- FINAL CONSIDERATION -- REFERENCES -- Effect of Ultrasound on Fresh Meat Tenderness -- INTRODUCTION -- ULTRASOUND PRINCIPLES -- ULTRASOUND ON BEEF TENDERNESS -- CHANGES DUE TO ULTRASOUND APPLICATION -- Color Alterations pH and Water Holding Capacity -- Lipid Oxidation and Off-Flavors Alterations -- Protein Structure Alterations -- Microbiological Alterations -- FINAL CONSIDERATIONS -- REFERENCES -- Botton-up and Top-down Strategies for Processing Meat Analogs -- INTRODUCTION -- BOTTOM-UP STRATEGY -- CULTURED MEAT -- MYCOPROTEIN -- SPINNING -- TOP-DOWN STRATEGY -- EXTRUSION -- FREEZE STRUCTURING -- PROTEINS AND HYDROCOLLOIDS PRECIPITATED BY METALS CATIONS -- SHEAR CELL TECHNOLOGY -- FINAL CONSIDERATIONS -- REFERENCES -- Alternative Additives and Ingredients -- INTRODUCTION -- ANIMAL FAT REPLACERS -- NATURAL ANTI-OXIDANTS -- SALT REPLACERS -- NITRITE AND NITRATE REPLACERS -- CONCLUSION -- REFERENCES -- Subject Index |
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| edition | 1st ed |
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ind2="4"><subfield code="c">©2020</subfield></datafield><datafield tag="300" ind1=" " ind2=" "><subfield code="a">1 Online-Ressource (147 Seiten)</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="b">txt</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="b">c</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="b">cr</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="505" ind1="8" ind2=" "><subfield code="a">Intro -- CONTENTS -- Cover -- Title -- Copyright -- End User License Agreement -- Contents -- Foreword -- Preface -- CONSENT FOR PUBLICATION -- CONFLICT OF INTEREST -- ACKNOWLEDGEMENTS -- The Meat Industrialization Scenario: Production, Consumption, and Product Changes Driven by Consumers -- INTRODUCTION -- FINAL CONSIDERATIONS -- REFERENCES -- Dry Fermentation Technology -- INTRODUCTION -- TRADITIONAL DRY-FERMENTED PRODUCTS ELABORATION PROCESS -- BIOCHEMICAL TRANSFORMATIONS -- USE OF NEW TECHNOLOGIES IN DRY-FERMENTED PRODUCTS -- ULTRASOUND -- PULSED UV LIGHT -- QUICK-DRY-SLICE PROCESS -- FINAL CONSIDERATION -- REFERENCES -- Meat Emulsion Technology -- INTRODUCTION -- THE TRADITIONAL EMULSIFIED PRODUCTS PREPARATION PROCESS -- EMERGING METHODS OR TECHNOLOGIES FOR EMULSIFIED COOKED MEAT PRODUCTION -- ULTRASOUND -- DOUBLE EMULSIONS (DES) -- OHMIC HEATING -- PULSED LIGHT -- FINAL CONSIDERATIONS -- REFERENCES -- Meat Curing and Preservation Methods -- INTRODUCTION -- TRADITIONAL SALTED PRODUCTS -- CURING METHODS -- USE OF NEW METHODS IN SALTED PRODUCTS -- ULTRASOUND -- HIGH HYDROSTATIC PRESSURE -- MICROWAVE -- FINAL CONSIDERATION -- REFERENCES -- Marinating and Meat Restructuring Technology -- INTRODUCTION -- MARINATED MEAT PRODUCTS -- RESTRUCTURED MEAT PRODUCTS -- NEW TECHNOLOGIES -- HIGH PRESSURE PROCESSING -- ULTRASOUND -- PULSED LIGHT AND PULSED ULTRAVIOLET LIGHT -- NEAR-INFRARED -- 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CELL TECHNOLOGY -- FINAL CONSIDERATIONS -- REFERENCES -- Alternative Additives and Ingredients -- INTRODUCTION -- ANIMAL FAT REPLACERS -- NATURAL ANTI-OXIDANTS -- SALT REPLACERS -- NITRITE AND NITRATE REPLACERS -- CONCLUSION -- REFERENCES -- Subject Index</subfield></datafield><datafield tag="520" ind1="3" ind2=" "><subfield code="a">Meat and meat-based products play an important role as foods in the diets of people around the world. 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| id | DE-604.BV048410299 |
| illustrated | Not Illustrated |
| index_date | 2024-07-03T20:24:41Z |
| indexdate | 2024-07-10T09:37:27Z |
| institution | BVB |
| isbn | 9789811470196 |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-033788761 |
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| physical | 1 Online-Ressource (147 Seiten) |
| psigel | ZDB-30-PQE |
| publishDate | 2020 |
| publishDateSearch | 2020 |
| publishDateSort | 2020 |
| publisher | Bentham Science Publishers |
| record_format | marc |
| spelling | Kalschne, Daneysa Lahis Verfasser aut Advances in Meat Processing Technologies 1st ed Singapore Bentham Science Publishers 2020 ©2020 1 Online-Ressource (147 Seiten) txt rdacontent c rdamedia cr rdacarrier Intro -- CONTENTS -- Cover -- Title -- Copyright -- End User License Agreement -- Contents -- Foreword -- Preface -- CONSENT FOR PUBLICATION -- CONFLICT OF INTEREST -- ACKNOWLEDGEMENTS -- The Meat Industrialization Scenario: Production, Consumption, and Product Changes Driven by Consumers -- INTRODUCTION -- FINAL CONSIDERATIONS -- REFERENCES -- Dry Fermentation Technology -- INTRODUCTION -- TRADITIONAL DRY-FERMENTED PRODUCTS ELABORATION PROCESS -- BIOCHEMICAL TRANSFORMATIONS -- USE OF NEW TECHNOLOGIES IN DRY-FERMENTED PRODUCTS -- ULTRASOUND -- PULSED UV LIGHT -- QUICK-DRY-SLICE PROCESS -- FINAL CONSIDERATION -- REFERENCES -- Meat Emulsion Technology -- INTRODUCTION -- THE TRADITIONAL EMULSIFIED PRODUCTS PREPARATION PROCESS -- EMERGING METHODS OR TECHNOLOGIES FOR EMULSIFIED COOKED MEAT PRODUCTION -- ULTRASOUND -- DOUBLE EMULSIONS (DES) -- OHMIC HEATING -- PULSED LIGHT -- FINAL CONSIDERATIONS -- REFERENCES -- Meat Curing and Preservation Methods -- INTRODUCTION -- TRADITIONAL SALTED PRODUCTS -- CURING METHODS -- USE OF NEW METHODS IN SALTED PRODUCTS -- ULTRASOUND -- HIGH HYDROSTATIC PRESSURE -- MICROWAVE -- FINAL CONSIDERATION -- REFERENCES -- Marinating and Meat Restructuring Technology -- INTRODUCTION -- MARINATED MEAT PRODUCTS -- RESTRUCTURED MEAT PRODUCTS -- NEW TECHNOLOGIES -- HIGH PRESSURE PROCESSING -- ULTRASOUND -- PULSED LIGHT AND PULSED ULTRAVIOLET LIGHT -- NEAR-INFRARED -- FINAL CONSIDERATIONS -- REFERENCES -- Non-emulsified Sausage Processing Technology -- INTRODUCTION -- USE OF NEW TECHNOLOGIES IN SAUSAGE PRODUCTS -- HIGH HYDROSTATIC PRESSURE -- IRRADIATION -- OHMIC HEATING, MICROWAVE, AND RADIO-FREQUENCY COOKING -- FINAL CONSIDERATION -- REFERENCES -- Effect of Ultrasound on Fresh Meat Tenderness -- INTRODUCTION -- ULTRASOUND PRINCIPLES -- ULTRASOUND ON BEEF TENDERNESS -- CHANGES DUE TO ULTRASOUND APPLICATION -- Color Alterations pH and Water Holding Capacity -- Lipid Oxidation and Off-Flavors Alterations -- Protein Structure Alterations -- Microbiological Alterations -- FINAL CONSIDERATIONS -- REFERENCES -- Botton-up and Top-down Strategies for Processing Meat Analogs -- INTRODUCTION -- BOTTOM-UP STRATEGY -- CULTURED MEAT -- MYCOPROTEIN -- SPINNING -- TOP-DOWN STRATEGY -- EXTRUSION -- FREEZE STRUCTURING -- PROTEINS AND HYDROCOLLOIDS PRECIPITATED BY METALS CATIONS -- SHEAR CELL TECHNOLOGY -- FINAL CONSIDERATIONS -- REFERENCES -- Alternative Additives and Ingredients -- INTRODUCTION -- ANIMAL FAT REPLACERS -- NATURAL ANTI-OXIDANTS -- SALT REPLACERS -- NITRITE AND NITRATE REPLACERS -- CONCLUSION -- REFERENCES -- Subject Index Meat and meat-based products play an important role as foods in the diets of people around the world. However, environmental and social issues have posed a challenge to meat production processing plants, with the advent of more consumer conscious production values across the food processing industry and a changing attitude among some communities towards the consumption of products from animal origin. The development of meat science and technology has brought solutions that allow the consumption of meat in a greater proportion from the source. Traditional processes such as salting, smoking, and fermentation have been refined, and, more recently, processes such as emulsification, marinating, and tenderizing of meat, have further diversified meat products. Meat processing technology is also required to meet consumer expectations and demands for nutritious and safe food. Consumer requirements have pushed for need for adaptation and modernization of slaughterhouses, as well as the use of more suitable processing technologies for saving water, energy, and reducing waste production, all while trying to provide a high level of nutritional, sensory, and food-safety for consumers.Advances in Meat Processing Technologies aims to inform students, researchers, lecturers and others who are interested in the subject, about new meat and meat-based product processing technologies. The handbook covers a variety of meat processing technologies including dry fermentation, meat emulsification, curing, marinating, restructuring and processing of non-emulsified meat and meat analogues. Additional chapters cover the use of additives and ultrasound technology in meat processing as well as different strategies suitable for meat processing operations. The simple, topical presentation of the book, which covers a wide variety of products makes the book a key reference for informing students, researchers, lecturers, professionals and general readers who are interested in the subject of meat processing technology Meat industry and trade Meat Electronic books Corso, Marinês Paula Sonstige oth Canan, Cristiane Sonstige oth Erscheint auch als Druck-Ausgabe Kalschne, Daneysa Lahis Advances in Meat Processing Technologies: Modern Approaches to Meet Consumer Demand Singapore : Bentham Science Publishers,c2020 9789811470172 |
| spellingShingle | Kalschne, Daneysa Lahis Advances in Meat Processing Technologies Intro -- CONTENTS -- Cover -- Title -- Copyright -- End User License Agreement -- Contents -- Foreword -- Preface -- CONSENT FOR PUBLICATION -- CONFLICT OF INTEREST -- ACKNOWLEDGEMENTS -- The Meat Industrialization Scenario: Production, Consumption, and Product Changes Driven by Consumers -- INTRODUCTION -- FINAL CONSIDERATIONS -- REFERENCES -- Dry Fermentation Technology -- INTRODUCTION -- TRADITIONAL DRY-FERMENTED PRODUCTS ELABORATION PROCESS -- BIOCHEMICAL TRANSFORMATIONS -- USE OF NEW TECHNOLOGIES IN DRY-FERMENTED PRODUCTS -- ULTRASOUND -- PULSED UV LIGHT -- QUICK-DRY-SLICE PROCESS -- FINAL CONSIDERATION -- REFERENCES -- Meat Emulsion Technology -- INTRODUCTION -- THE TRADITIONAL EMULSIFIED PRODUCTS PREPARATION PROCESS -- EMERGING METHODS OR TECHNOLOGIES FOR EMULSIFIED COOKED MEAT PRODUCTION -- ULTRASOUND -- DOUBLE EMULSIONS (DES) -- OHMIC HEATING -- PULSED LIGHT -- FINAL CONSIDERATIONS -- REFERENCES -- Meat Curing and Preservation Methods -- INTRODUCTION -- TRADITIONAL SALTED PRODUCTS -- CURING METHODS -- USE OF NEW METHODS IN SALTED PRODUCTS -- ULTRASOUND -- HIGH HYDROSTATIC PRESSURE -- MICROWAVE -- FINAL CONSIDERATION -- REFERENCES -- Marinating and Meat Restructuring Technology -- INTRODUCTION -- MARINATED MEAT PRODUCTS -- RESTRUCTURED MEAT PRODUCTS -- NEW TECHNOLOGIES -- HIGH PRESSURE PROCESSING -- ULTRASOUND -- PULSED LIGHT AND PULSED ULTRAVIOLET LIGHT -- NEAR-INFRARED -- FINAL CONSIDERATIONS -- REFERENCES -- Non-emulsified Sausage Processing Technology -- INTRODUCTION -- USE OF NEW TECHNOLOGIES IN SAUSAGE PRODUCTS -- HIGH HYDROSTATIC PRESSURE -- IRRADIATION -- OHMIC HEATING, MICROWAVE, AND RADIO-FREQUENCY COOKING -- FINAL CONSIDERATION -- REFERENCES -- Effect of Ultrasound on Fresh Meat Tenderness -- INTRODUCTION -- ULTRASOUND PRINCIPLES -- ULTRASOUND ON BEEF TENDERNESS -- CHANGES DUE TO ULTRASOUND APPLICATION -- Color Alterations pH and Water Holding Capacity -- Lipid Oxidation and Off-Flavors Alterations -- Protein Structure Alterations -- Microbiological Alterations -- FINAL CONSIDERATIONS -- REFERENCES -- Botton-up and Top-down Strategies for Processing Meat Analogs -- INTRODUCTION -- BOTTOM-UP STRATEGY -- CULTURED MEAT -- MYCOPROTEIN -- SPINNING -- TOP-DOWN STRATEGY -- EXTRUSION -- FREEZE STRUCTURING -- PROTEINS AND HYDROCOLLOIDS PRECIPITATED BY METALS CATIONS -- SHEAR CELL TECHNOLOGY -- FINAL CONSIDERATIONS -- REFERENCES -- Alternative Additives and Ingredients -- INTRODUCTION -- ANIMAL FAT REPLACERS -- NATURAL ANTI-OXIDANTS -- SALT REPLACERS -- NITRITE AND NITRATE REPLACERS -- CONCLUSION -- REFERENCES -- Subject Index Meat industry and trade Meat |
| title | Advances in Meat Processing Technologies |
| title_auth | Advances in Meat Processing Technologies |
| title_exact_search | Advances in Meat Processing Technologies |
| title_exact_search_txtP | Advances in Meat Processing Technologies |
| title_full | Advances in Meat Processing Technologies |
| title_fullStr | Advances in Meat Processing Technologies |
| title_full_unstemmed | Advances in Meat Processing Technologies |
| title_short | Advances in Meat Processing Technologies |
| title_sort | advances in meat processing technologies |
| topic | Meat industry and trade Meat |
| topic_facet | Meat industry and trade Meat |
| work_keys_str_mv | AT kalschnedaneysalahis advancesinmeatprocessingtechnologies AT corsomarinespaula advancesinmeatprocessingtechnologies AT canancristiane advancesinmeatprocessingtechnologies |