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Thread: Handbook of Analysis of Edible Animal By-Products

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    Thumbs up Handbook of Analysis of Edible Animal By-Products

    Handbook of Analysis of Edible Animal By-Products
    by Leo Nollet and Fidel Toldra

    Publisher: --
    1st., 2011


    While muscle foods are the more commonly consumed portion of an animal, animal by-products such as the entrails and internal organs are also widely consumed. This handbook, unique in the world, provides food scientists with a full overview of the tools available for the analysis of these by-products. Known for their superior handbooks on processed meats and poultry, muscle meat, dairy, and seafood, editors Nollett and Toldrá take the same comprehensive approach. They bring together leading experts who look at the techniques and methodologies for analyzing nutritional and sensory qualities as well as safety, including the detection of pathogens and toxins usually found in muscle foods.

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