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Quality Attributes and Their Measurement in Meat, Poultry and Fish Products: Advances in Meat Research, cartea 9

Autor A.M. Pearson, T. R. Dutson
en Limba Engleză Hardback – 31 dec 1995

Din seria Advances in Meat Research

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Specificații

ISBN-13: 9780834213050
ISBN-10: 0834213052
Pagini: 506
Ilustrații: XVIII, 506 p.
Dimensiuni: 155 x 235 x 29 mm
Greutate: 0.92 kg
Ediția:1995
Editura: Springer Us
Colecția Springer
Seria Advances in Meat Research

Locul publicării:New York, NY, United States

Public țintă

Research

Cuprins

Introduction To Quality Attributes In Meat, Poultry And Fish Products. Color. Its Basis and Importance. Color of Meat. Juiciness. Its Importance and Some Contributing Factors. Measurements of Waterholding Capacity and Juiciness. The Chemical Senses. Flavor and Aroma Chemistry. Flavor and Aroma. Its Measurement. Species. Specific Flavors and Odors. Tenderness of Meat, Poultry and Fish. Meat Texture Measurement. Product Acceptability Evaluation. Microbial Growth and Its Control in Meat, Poultry and Fish. Rapid Methods for Measurement and Enumeration of Microbial Contamination. Food Analysis and Chemical Residues in Muscle Foods. The Contributions of Meat, Poultry and Fish to the Health and Well Being of Man. Index