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01514nam a22004337a 4500 |
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20230524202519.0 |
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230517s2010 xxuad||| |||| 001 0 eng d |
| 020 |
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|a 9781441924360
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| 040 |
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|a AR-BaUEN
|b spa
|c AR-BaUEN
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| 044 |
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|a xxu
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| 080 |
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|a 637.5.03
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| 245 |
0 |
0 |
|a Ingredients in meat products :
|b properties, functionality and applications /
|c Rodrigo Tarté editor
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| 260 |
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|a New York, NY :
|b Springer
|c c2010
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| 300 |
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|a x, 419 p. :
|b il., gráfs.
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| 490 |
0 |
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|a Food science / chemistry
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| 504 |
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|a Índice analítico de materias y de autores.
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| 504 |
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|a Incluye referencias en cada final de capítulo.
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| 505 |
0 |
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|g 1
|t Basic curing ingredients
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| 505 |
0 |
0 |
|g 2
|t Starches
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| 505 |
0 |
0 |
|g 3
|t Nonstarch hydrocolloids
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| 505 |
0 |
0 |
|g 4
|t Fiber
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| 505 |
0 |
0 |
|g 5
|t Plant proteins
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| 505 |
0 |
0 |
|g 6
|t Dairy proteins
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| 505 |
0 |
0 |
|g 7
|t Meat-derived protein ingredients
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| 505 |
0 |
0 |
|g 8
|t Enzimes
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| 505 |
0 |
0 |
|g 9
|t Spices, seasonings, and flavors
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| 505 |
0 |
0 |
|g 10
|t Smoke flavor
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| 505 |
0 |
0 |
|g 11
|t Fermentation and acidification ingredients
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| 505 |
0 |
0 |
|g 12
|t Coating ingredients
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| 505 |
0 |
0 |
|g 13
|t Antioxidants
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| 505 |
0 |
0 |
|g 14
|t Antimicrobial ingredients
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| 505 |
0 |
0 |
|g 15
|t Alternative curing systems
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| 650 |
1 |
7 |
|2 spines
|a TECNOLOGIA DE ALIMENTOS
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| 650 |
1 |
7 |
|2 spines
|a ADITIVOS PARA ALIMENTOS
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| 650 |
1 |
7 |
|2 spines
|a CARNE
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| 700 |
1 |
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|a Tarté, Rodrigo
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| 962 |
|
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|a info:ar-repo/semantics/libro
|a info:eu-repo/semantics/book
|b info:eu-repo/semantics/submittedVersion
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| 999 |
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|c 99309
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