Ch'en Ming-tsao, Ockerman Herbert W. Chinese-Style Meat Products Processing Science and Technology

Book, Publisher: Fulin, 2012. — 284 p.: illustrations (some color).Introduction.
Histories of Chinese-style meat products.
Pig Production and Meat Industry Development in Taiwan.
Source and Selection of Pork.
Histology and Chemistry of Muscle Tissue.
Meat Quality.
Functional properties of raw meat.
Microbiology of meat and meat products.
Chinese-style processed meat products.
Food additives commonly used in meat products.
Cured meats-ham and bacon.
Sausages.
Dried meat products.
Meat balls and fish balls.
Roasted and spiced meats.
Miscellaneous meat products.
Fermented Meat.
Functionality and utilization of soy protein in meat products.
Vegetarian meat analogues.
Machines and Equipment.