Handbook of Meat, Poultry and Seafood Quality
2007
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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.
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Last edited by Motoko; 20th March 2013 at 04:40 PM. Reason: ADD INFO, IMAGE, DESCRIPTION. TEMPLATE.
Handbook of Meat, Poultry and Seafood Quality
2007
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Last edited by Motoko; 23rd July 2013 at 09:16 PM. Reason: UPDATE. 23/07/2013
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