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Meat Binding: Emulsions and Batters

ByYouling Xiong

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Meat Binding: Emulsions and Batters a chapter from the Meat Processing Technology Series published by the American Meat Science Association. The chapter gives an overview of the current understanding of the emulsion theory germane to communiuted meat; that is, batters. Emphasis is devoted to the functional roles that various muscle proteins and added ingredients play in the stabilization of the batters during thermal processing.

Details

Publication Date
Jul 20, 2007
Language
English
Category
Reference
Copyright
All Rights Reserved - Standard Copyright License
Contributors
By (author): Youling Xiong

Specifications

Pages
31
Binding
Saddle Stitch
Interior Color
Black & White
Dimensions
US Trade (6 x 9 in / 152 x 229 mm)

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