New technologies create value-added poultry products. (beef and pork substitutes): An article from: Food Processing
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Book Details
Author(s)
Dean D. Duxbury
Publisher
Putman Media, Inc.
ISBN / ASIN
B0008VCG4O
ISBN-13
978B0008VCG46
Marketplace
France 🇫🇷
Description
This digital document is an article from Food Processing, published by Putman Media, Inc. on January 1, 1993. The length of the article is 503 words. The page length shown above is based on a typical 300-word page. The article is delivered in HTML format and is available in your Amazon.com Digital Locker immediately after purchase. You can view it with any web browser.
From the supplier: A new texturing and ingredient-adding process provides mechanically deboned poultry meat that tastes, feels and looks like beef or pork. Special equipment is required to mechanically process the meat. An ingredient blend that includes a texturing agent and flavoring components is available in beef, pork and chicken flavors.
Citation Details
Title: New technologies create value-added poultry products. (beef and pork substitutes)
Author: Dean D. Duxbury
Publication:Food Processing (Magazine/Journal)
Date: January 1, 1993
Publisher: Putman Media, Inc.
Volume: v54 Issue: n1 Page: p118(1)
Distributed by Thomson Gale
From the supplier: A new texturing and ingredient-adding process provides mechanically deboned poultry meat that tastes, feels and looks like beef or pork. Special equipment is required to mechanically process the meat. An ingredient blend that includes a texturing agent and flavoring components is available in beef, pork and chicken flavors.
Citation Details
Title: New technologies create value-added poultry products. (beef and pork substitutes)
Author: Dean D. Duxbury
Publication:Food Processing (Magazine/Journal)
Date: January 1, 1993
Publisher: Putman Media, Inc.
Volume: v54 Issue: n1 Page: p118(1)
Distributed by Thomson Gale
