Ingredients in meat products  properties, functionality and applications /  [electronic resource] : 
edited by Rodrigo Tarte. 
 - New York, NY :  Springer New York,  2009. 
 - x, 419 p. :  ill., digital ;  25 cm. 
<br/><br/><label>ISBN: </label>9780387713274 (electronic bk.) 9780387713267 (paper) 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Meat--Composition.<br/>Functional foods.<br/>Food additives.<br/>Food Science.<br/>Chemistry.
<br/><br/><label>LC Class. No.: </label>TS1960  / .I54 2009 
<br/><br/><label>Dewey Class. No.: </label>664.906