Production and Processing of Healthy Meat, Poultry and Fish Products - Advances in Meat Research - A.M. Pearson - Books - Chapman and Hall - 9780751403909 - July 31, 1997
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Production and Processing of Healthy Meat, Poultry and Fish Products - Advances in Meat Research 1997 edition

A.M. Pearson

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

Media Books     Hardcover Book   (Book with hard spine and cover)
Released July 31, 1997
ISBN13 9780751403909
Publishers Chapman and Hall
Pages 367
Dimensions 156 × 234 × 22 mm   ·   730 g
Language English  
Editor Dutson, T. R.
Editor Pearson, A. M.
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