foods consumed in many countries around and pâté, dry-cured ham, mold-ripened sau- the world. Despite this important role, there sages, semidry and dry fermented sausages, are few books dealing with meat and its restructured meats, and functional meat prod- processing technologies. This book provides ucts. The third part presents efficient strate- the reader with an extensive description of gies to control the sensory and safety quality meat processing, giving the latest advances of meat and meat products, including physi- in technologies, manufacturing processes, cal sensors, sensory evaluation, chemical and tools for the effective control of safety and microbial hazards, detection of GMOs, and quality during processing. HACCP, and quality assurance. To achieve this goal, the book contains 31 The chapters have been written by distin-
More praise for Influence: Science and Practice! "We've known for years that people buy based on emotions and justify their buying decision based on logic. Dr. Cialdini was able, in a lucid and cogent manner, to tell us why this happens." --MARK BLACKBURN, Sr. Vice President, Director of Insurance Operations, State Auto Insurance Companies "Dr. Cialdini's ability to relate his material directly to the specifics of what we do with our customers and how we do it, enabled us to make significant changes. His work has enabled us to gain significant competitive differentiation and advantage" -LAURENCE HOF, Vice President, Relationship Consulting, Advanta Corporation "This will help executives make better decisions and use their influence wisely ... Robert Cialdini has had a greater impact on my thinking on this topic than any other scientist." -CHARLES T...
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