A.M. Pearson
Production and Processing of Healthy Meat, Poultry and Fish Products - Advances in Meat Research A.M. Pearson 1997 edition

Name: Production and Processing of Healthy Meat, Poultry and Fish Products - Advances in Meat Research
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Author: A.M. Pearson

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Softcover reprint of the original 1st ed. 1997 edition

(2012) $ 184,99

Production and Processing of Healthy Meat, Poultry and Fish Products - Advances in Meat Research

A.M. Pearson

1997 edition

The central theme for this volume was chosen since consumers have great interest in purchasing low fat, low salt and reduced cholesterol meat, poultry and fish products. Chapter 5 discusses the scientific basis for reducing the salt (sodium) content in food products and the health benefits derived from lowering salt intake.

367 pages, biography

Medios de comunicación	Libros Hardcover Book (Libro con lomo y cubierta duros)
Publicado	31 de julio de 1997
ISBN13	9780751403909
Editores	Chapman and Hall
Páginas	367
Dimensiones	156 × 234 × 22 mm · 730 g
Lengua	Inglés
Editor	Dutson, T. R.
Editor	Pearson, A. M.