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Thread: Handbook of Meat, Poultry and Seafood Quality

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    Default Handbook of Meat, Poultry and Seafood Quality

    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

    Description

    This book provides an initial discussion of basicscientific factors responsible for the quality of musclefoods, with a specific emphasis on sensory attributesand flavors. The remaining sections discuss factorsaffecting the quality of beef, pork, poultry, andseafood. Under each muscle food, some or all of thefollowing 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 musclefood discussed may be fresh, frozen, or processed.

    Enjoy!


    Last edited by Motoko; 20th March 2013 at 05:40 PM. Reason: ADD INFO, IMAGE, DESCRIPTION. TEMPLATE.
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    Default Re: Handbook of Meat, Poultry and Seafood Quality

    Handbook of Meat, Poultry and Seafood Quality
    2007


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