View Full Version : Handbook of Meat, Poultry and Seafood Quality

15th February 2009, 12:58 PM
Handbook of Meat, Poultry and Seafood Quality
By 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


Pages: 744
Publisher: --
Edition: 1st., 2007
Language: English
ISBN: 978-0813824468


This book provides an initial discussion of basic scientific factors responsible for the quality of muscle foods, with a specific emphasis on sensory attributes and flavors. The remaining 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 will be discussed- additives, aroma, color, contaminants, flavors, microbiology, moisture, mouthfeel, nutrition, packaging, safety, sensory attributes, shelf-life, stability, tainting, texture, and water-activity. Each muscle food discussed may be fresh, frozen, or processed.

Enjoy! :up:

20th March 2013, 05:00 PM
Handbook of Meat, Poultry and Seafood Quality

PDF, 47 MB, HF (https://hotfile.com/dl/235646140/4f8b043/HMPSQuality2.rar.html), FSw (http://www.mediafire.com/download/1a597e9vp1cpnp4/HP758.pdf),