Handbook of meat, poultry and seafood quality

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Technique - Food Manufacturing
Handbook of meat, poultry and seafood...

Handbook of meat, poultry and seafood quality

Name: Handbook of meat, poultry and seafood quality
ISBN: 9780813824468

Leo M.L. Nollet, Terri Boylston, Feng Chen, Patti C. Coggins, Maria Beatriz Gloria, Grethe Hyldig, Chris R. Kerth, Lisa H. McKee, Y.H. Hui

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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

Categorie:

Technique - Food Manufacturing

Anno:

2007

Edizione:

Casa editrice:

Blackwell Pub

Lingua:

english

Pagine:

705

ISBN 10: