000			01625nam a22003134a 4500
001			ebr10185863
003			CaPaEBR
006			m u
007			cr cn|||||||||
008			040408s2005 maua sb 001 0 eng
010			_z 2004008150
020			_z085199864X (alk. paper)
040			_aCaPaEBR _cCaPaEBR
035			_a(OCoLC)232160401
050	1	4	_aTS1960 _b.H66 2005eb
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 pat�es -- Protein-enhanced fresh meat.
533			_aElectronic reproduction. _bPalo Alto, Calif. : _cebrary, _d2013. _nAvailable via World Wide Web. _nAccess may be limited to ebrary affiliated libraries.
650		0	_aMeat industry and trade.
650		0	_aSoy proteins.
655		7	_aElectronic books. _2local
710	2		_aebrary, Inc.
856	4	0	_uhttp://site.ebrary.com/lib/rucke/Doc?id=10185863 _zAn electronic book accessible through the World Wide Web; click to view
999			_c145096 _d145096