Advances in Meat Processing Technologies: Modern Approaches to Meet Consumer Demand
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Meat Curing and Preservation Methods

2020 ◽  
pp. 44-58
Author(s):  
Daneysa L. Kalschne ◽  
Marinês P. Corso ◽  
Cristiane Canan
Keyword(s):  
Preservation Methods

Alternative Additives and Ingredients

2020 ◽  
pp. 113-126
Author(s):  
Daneysa L. Kalschne ◽  
Marinês P. Corso ◽  
Cristiane Canan

Non-emulsified Sausage Processing Technology

2020 ◽  
pp. 75-84
Author(s):  
Daneysa L. Kalschne ◽  
Marinês P. Corso ◽  
Cristiane Canan
Keyword(s):  
Processing Technology

Marinating and Meat Restructuring Technology

2020 ◽  
pp. 59-74
Author(s):  
Daneysa L. Kalschne ◽  
Marinês P. Corso ◽  
Cristiane Canan

Acknowledgement

2020 ◽  
pp. iii-iii
Author(s):  
Daneysa L. Kalschne ◽  
Marinês P. Corso ◽  
Cristiane Canan

Foreword

2020 ◽  
pp. i-i
Author(s):  
Elza Iouko Ida

Subject Index

2020 ◽  
pp. 127-137
Author(s):  
Daneysa L. Kalschne ◽  
Marinês P. Corso ◽  
Cristiane Canan

Botton-up and Top-down Strategies for Processing Meat Analogs

2020 ◽  
pp. 101-112
Author(s):  
Daneysa L. Kalschne ◽  
Marinês P. Corso ◽  
Cristiane Canan
Keyword(s):  
Top Down

Meat Emulsion Technology

2020 ◽  
pp. 26-43
Author(s):  
Daneysa L. Kalschne ◽  
Marinês P. Corso ◽  
Cristiane Canan
Keyword(s):  
Meat Emulsion
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