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Consumer Preferences and Acceptance of Meat Products

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Consumer Preferences and Acceptance of Food Products

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Lawrie's Meat Science

, packaging and distribution till consumption of its meat. Relevant aspects of its composition, nutritional value, eating quality, consumer acceptance;

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Innovations in Traditional Foods

of innovations and consumer preferences. Certain food categories, such as fruits, grains, nuts, seeds, grains and legumes, vegetables, mushrooms, roots;

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Emerging Technologies in Meat Processing

Meat is a global product, which is traded between regions, countries and continents. The onus is on producers, manufacturers, transporters;

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Putting Meat on the American Table Taste, Technology, Transformation

colonial period to the present. It examines the relationships between consumer preference and meat processing-looking closely at the production;

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Inspection & Protection of U.S. Meat & Poultry

contaminated with Salmonella, and canned meat products possibly contaminated by botulism. These recalls raise issues of consumer confidence in the meat;

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The influence of malinchismo on Mexican consumers

of foreign and local products. For this reason, businessmen and governments need to know the impact of country-of-origin in consumer preferences and;

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Production and Processing of Healthy Meat, Poultry and Fish Products

The central theme for this volume was chosen since consumers have great interest in purchasing low fat, low salt and reduced cholesterol;

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Production and Processing of Healthy Meat, Poultry and Fish Products

The central theme for this volume was chosen since consumers have great interest in purchasing low fat, low salt and reduced cholesterol;

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Safety of Meat and Processed Meat

, risk assessment, regulations on meat safety, consumer perception, and other recent trends in the field. This book is written by distinguished;

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Non-thermal Processing of Foods

vegetables, cereal products, meat, fish and poultry, and milk and milk products. Features: Provides latest information regarding;

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Meat Products

Meat and meat products have been consumed by humankind throughout time, and the rise of industrialization and mass production in the past;

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Sustainable Meat Production and Processing

Sustainable Meat Production and Processing presents current solutions to promote industrial sustainability and best practices in meat;

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Modifying Food Texture: Volume 2

Modifying Food Texture, Volume 2: Sensory Analysis, Consumer Requirements and Preferences explores texture as an important aspect;

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Flavor of Meat and Meat Products

Flavour is an important sensory aspect of the overall acceptability of meat products. Raw meat has a large number of aroma precursors and;

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Thermal Processing of Ready-to-Eat Meat Products

products. Edited and authored by the most experienced and knowledgeable people in the meat industry on this subject, the book addresses all;

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Processed Meats

In a market in which consumers demand nutritionally-balanced meat products, producing processed meats that fulfil their requirements;

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Healthy Food Perspectives, Availability and Consumption

ingredients to improve the texture, color, and flavor of raw meat products, as chorizo, or cooked meat products, as sausages. Candelilla wax oleogel;

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Meat Products Handbook

There has long been a need for a comprehensive one-volume reference on the main types of processed meat products and their methods;

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Handbook of Meat Processing

is divided into three parts. Part one, Technologies,begins with discussions on meat chemistry, biochemistry and qualityand then provides background;

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Practical Handbook on Meat Science and Technology

Meat consumers of the country can only remain healthy and work for national development if they are assured the supply of safe and;

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Animal Drugs and Human Health

The presence of drug and chemical residues in food products from animal sources is both a public health problem and a consumer concern;

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Ingredients in Meat Products

in consumer demographics, habits, and preferences; and the continual need to stay ahead of current and emerging food safety issues. In addition to;

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Ingredients in Meat Products

in consumer demographics, habits, and preferences; and the continual need to stay ahead of current and emerging food safety issues. In addition to;

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Fermented Meat Products

This book presents recent developments on the health and safety of fermented meat products. It discusses health aspects of select topics;

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Fermented Meat Products

This book presents recent developments on the health and safety of fermented meat products. It discusses health aspects of select topics;

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