Quality Attributes of Muscle Foods

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  • The purpose of this symposium is to address recent advances in muscle food research with emphasis on the physiochemical and biochemical characteristics of the major muscle food components, including proteins, enzymes, lipids, pigments, and flavor compounds. It contains a comprehensive discussion, by a group of the world's leading researchers, of the quality attributes of muscle foods (red meats, poultry, and aquatic species), particularly the product texture, functionality, color, and flavor, as related to their production, processing, and storage.
  • Binding:
    Hardcover
    Dewey Decimal Number:
    664.907
    EAN:
    9780306461163
    Edition:
    1
    ISBN:
    0306461161
    Label:
    Springer
    Languages:
    English
    List Price:
    $259.00
    Manufacturer:
    Springer
    Number Of Items:
    1
    Number Of Pages:
    440
    Product Group:
    Book
    Product Type Name:
    ABIS_BOOK
    Publication Date:
    1999-06-30
    Publisher:
    Springer
    Studio:
    Springer
    Title:
    Quality Attributes of Muscle Foods
    Creator:
    Fereidoon Shahidi

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