"Guide to Functional Ingredients" by Rodrigo Tarté, Ph.D.

Presentation

Guide to Functional Ingredients

Functional Ingredients in Meat and Poultry Processing workshop, North American Meat Institute and Foundation for Meat & Poultry Research & Education (2019)

Rodrigo Tarté, Ph.D., Iowa State University

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Keywords

nonmeat ingredients

Disciplines

Animal Sciences,
Meat Science,
Food Science and
Food Processing

Publication Date

February 14, 2019

Location

Atlanta, GA

Citation Information

Rodrigo Tarté. "Guide to Functional Ingredients" Functional Ingredients in Meat and Poultry Processing workshop, North American Meat Institute and Foundation for Meat & Poultry Research & Education (2019)
Available at: http://works.bepress.com/rodrigo_tarte/42/

Creative Commons License

This work is licensed under a Creative Commons CC_BY-NC-SA International License.