{"product_id":"9781071635759","title":"Methods and Protocols in Food Science","description":"\u003ch1\u003eMethods and Protocols in Food Science\u003c\/h1\u003e \u003ch2\u003eVerruck, Silvani; Teixeira Marsico, Eliane\u003c\/h2\u003e \u003cp\u003e\u003c\/p\u003e\u003cp\u003eThis volume details the most up-to-date methods and protocols on how to manufacture functional meat products. Chapters guide researchers through functional meat products, probiotics, prebiotics, analytical methods, innovative fat reduction techniques, and the utilization of natural additives and bioactive compounds. Written in the format of the \u003ci\u003eMethods and Protocols in Food Science\u003c\/i\u003e series, chapters list necessary materials and methods for readily reproducible protocols.\u003c\/p\u003e\n\n\u003cp\u003e \u003c\/p\u003e\n\n\u003cp\u003eAuthoritative and cutting-edge, \u003ci\u003eFunctional Meat Products \u003c\/i\u003eaims to be a comprehensive guide for researchers and professionals in the food industry looking to explore and contribute to the development of healthier and more innovative meat products.\u003c\/p\u003e \u003ch3\u003eDetails\u003c\/h3\u003e \u003cp\u003ePublished by: Humana\u003c\/p\u003e \u003cp\u003ePublication Date: 2024-12-09\u003c\/p\u003e \u003cp\u003eFormat: Paperback\u003c\/p\u003e \u003cp\u003eISBN-13: 9781071635759\u003c\/p\u003e \u003cp\u003eDOI: 10.1007\/978-1-0716-3573-5\u003c\/p\u003e \u003cp\u003eDimensions: 254cm x178cm\u003c\/p\u003e \u003cp\u003ePages: 217\u003c\/p\u003e ","brand":"Springer US","offers":[{"title":"Default Title","offer_id":44395073863820,"sku":"9781071635759","price":125.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0710\/9545\/1788\/files\/9781071635759.jpg?v=1776043412","url":"https:\/\/lateknightbooks.com\/products\/9781071635759","provider":"Late Knight Books and Services, LLC","version":"1.0","type":"link"}