| 書目名稱 | Functional Meat Products |
| 編輯 | Silvani Verruck,Eliane Teixeira Marsico |
| 視頻video | http://file.papertrans.cn/350/349736/349736.mp4 |
| 概述 | Includes cutting-edge methods and protocols.Provides step-by-step detail essential for reproducible results.Contains key notes and implementation advice from the experts |
| 叢書名稱 | Methods and Protocols in Food Science |
| 圖書封面 |  |
| 描述 | .This volume details the most up-to-date methods and protocols on how to manufacture functional meat products. Chapters guide researchers through functional meat products, probiotics, prebiotics, analytical methods, innovative fat reduction techniques, and the utilization of natural additives and bioactive compounds. Written in the format of the .Methods and Protocols in Food Science. series, chapters list necessary materials and methods for readily reproducible protocols...?..Authoritative and cutting-edge,?.Functional Meat Products?.aims to be a comprehensive guide for researchers and professionals in the food industry looking to explore and contribute to the development of healthier and more innovative meat products.. |
| 出版日期 | Book 2024 |
| 關(guān)鍵詞 | Emulsified meat; linoleic acid-enriched; fermented meat; Prebiotic meat; oleogels |
| 版次 | 1 |
| doi | https://doi.org/10.1007/978-1-0716-3573-5 |
| isbn_softcover | 978-1-0716-3575-9 |
| isbn_ebook | 978-1-0716-3573-5Series ISSN 2662-950X Series E-ISSN 2662-9518 |
| issn_series | 2662-950X |
| copyright | The Editor(s) (if applicable) and The Author(s), under exclusive license to Springer Science+Busines |
|Archiver|手機(jī)版|小黑屋|
派博傳思國際
( 京公網(wǎng)安備110108008328)
GMT+8, 2025-10-14 08:01
發(fā)表于 2025-3-21 19:36:52
