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Handbook of meat, poultry and seafood quality
Leo M.L. Nollet, Terri Boylston, Feng Chen, Patti C. Coggins, Maria Beatriz Gloria, Grethe Hyldig, Chris R. Kerth, Lisa H. McKee, Y.H. HuiHow much do you like this book?
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The Handbook of Meat, Poultry and Seafood Quality commences with a discussion of basic scientific factors responsible for the quality of fresh, frozen and processed muscle foods, especially sensory attributes and flavors. Following sections discuss factors affecting the quality of beef, pork, poultry, and seafood. Under each muscle food, some or all of the following factors affecting the quality are discussed: additives, aroma, color
Categories:
Year:
2007
Edition:
1
Publisher:
Blackwell Pub
Language:
english
Pages:
705
ISBN 10:
081382446X
ISBN 13:
9780813824468
File:
PDF, 46.84 MB
Your tags:
IPFS:
CID , CID Blake2b
english, 2007
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