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1995, 3rd ed., ISBN 1560228563, xiii, 446
Book
1976, 2d ed. --, ISBN 087055199X, ix, 369
Book
1992, Advances in meat research (London, England), ISBN 9781851667673, Volume 8., xx, 416
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1966, vii, 264
Book
01/2017, ISBN 1560228563
Book
2011, Woodhead Publishing series in food science, technology and nutrition, ISBN 9780857093912, Volume no. 213-214., 2 v.
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1987, ISBN 9780442275914, xiii, 519
Book
11/2017, Food Biology Series, ISBN 1498733050, 572
This book presents recent developments on the health and safety of fermented meat products. It discusses health aspects of select topics in fermented meat... 
Fermented foods | Industrial chemistry & manufacturing technologies | Meat & Poultry | Food Microbiology | Processing | Meat industry and trade | Meat
eBook
Meat Science, ISSN 0309-1740, 06/2013, Volume 94, Issue 2, pp. 220 - 227
Journal Article
1987, Food science and technology., ISBN 0121998800, ix, 359
Book
1998, 2nd ed., ISBN 9780751404845, xvi, 429
Book
Trends in Food Science & Technology, ISSN 0924-2244, 09/2013, Volume 33, Issue 1, pp. 27 - 39
Various types of functional ingredients in the forms of inorganic salts (i.e. sodium chloride, phosphates, bicarbonate) and organic compounds mainly from plant... 
SALT | PROTEIN ISOLATE | PHOSPHORUS | SODIUM | TEXTURE | FOOD SCIENCE & TECHNOLOGY | KAPPA-CARRAGEENAN | WATER-HOLDING CAPACITY | GELATION | POTATO STARCH | WHEY | Phosphates | Poultry industry | Dichloropropane | Carbonates | Chlorides | Poultry | Ingredients | Bicarbonates | Markets | Cleaning | Trends | Meat
Journal Article
Journal of dairy research, ISSN 0022-0299
Journal
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