Free Delivery Over $100
|
|
|||
|
||||
OverviewOver the last twenty-five years, a healthy international business has developed in isolated soy protein food ingredients. Today, isolated soy proteins are used primarily as ingredients in processed meat products. They are also used as valuable sources of protein in medical nutritional products and in combination with dairy products around the world Full Product DetailsAuthor: F. H. Schwarz , Marshall Marcus , F J SchwarzPublisher: Taylor & Francis Ltd Imprint: CRC Press Weight: 0.825kg ISBN: 9780367288471ISBN 10: 0367288478 Pages: 360 Publication Date: 30 June 2020 Audience: College/higher education , General/trade , Tertiary & Higher Education , General Format: Hardback Publisher's Status: Active Availability: In Print  This item will be ordered in for you from one of our suppliers. Upon receipt, we will promptly dispatch it out to you. For in store availability, please contact us. Table of ContentsForeword -- Policy Implications -- Meat Supply and Demand in Developing Countries: Past Trends and Projections to 2000 -- The Introduction of Isolated Soy Protein Food Ingredients in Sweden: Prospective Impacts on Trade, Food Policy, and Agricultural Resource Use -- Grain and Meat in China: Trends in Consumption, Production, and Imports with Special Reference to Isolated Soy Protein Meat Ingredients -- The Potential Role of Isolated Soy Protein Food Ingredients in Mexico -- Quantifying the Profitability of New Technology -- The Relative Merits of Various Protein Food Ingredients -- The Importance of Traditional Quality for Foods Containing Vegetable Protein IngredientsReviewsAuthor InformationF. H. Schwarz is senior vice president of the Agribusiness Corporation of America in Washington, D.C. Tab Content 6Author Website:Countries AvailableAll regions |
||||
