000			01717nam a22003614a 4500
001			EBC301659
003			MiAaPQ
005			20240120130328.0
006			m o d |
007			cr cn|||||||||
008			040408s2005 maua sb 001 0 eng
010			_z 2004008150
020			_z085199864X (alk. paper)
035			_a(MiAaPQ)EBC301659
035			_a(Au-PeEL)EBL301659
035			_a(CaPaEBR)ebr10185863
035			_a(OCoLC)437183007
040			_aMiAaPQ _cMiAaPQ _dMiAaPQ
050		4	_aTS1960 _b.H66 2005
082	0	4	_a664/.9 _222
100	1		_aHoogenkamp, Henk W.
245	1	0	_aSoy protein and formulated meat products _h[electronic resource] / _cHenk W. Hoogenkamp.
260			_aCambridge, MA : _bCABI Pub., _cc2005.
300			_axiii, 285 p. : _bill.
504			_aIncludes bibliographical references and index.
505	0		_aThe soy journey -- Soy protein essentials -- Soy protein paradigms and dynamics -- A long and winding road, a history of meat processing -- Lifestyle foods paradigms -- Downsizing super-sized food -- Genetically modified organisms (GMO) -- Functional non-meat protein properties -- Emulsified meats -- Meat patties -- Ingredients for whole muscle meats -- Breaded poultry foods -- Dry fermented sausage -- Liver sausage and pates -- Protein-enhanced fresh meat.
533			_aElectronic reproduction. Ann Arbor, MI : ProQuest, 2015. Available via World Wide Web. Access may be limited to ProQuest affiliated libraries.
650		0	_aMeat industry and trade.
650		0	_aSoy proteins.
655		4	_aElectronic books.
710	2		_aProQuest (Firm)
856	4	0	_uhttps://ebookcentral.proquest.com/lib/bacm-ebooks/detail.action?docID=301659 _zClick to View
999			_c30177 _d30177