[PDF.05ii] Improving the Sensory and Nutritional Quality of Fresh Meat (Woodhead Publishing Series in Food Science, Technology and Nutrition)

Improving the Sensory and Nutritional Quality of Fresh Meat (Woodhead Publishing Series in Food Science, Technology and Nutrition)

[PDF.oj64] Improving the Sensory and Nutritional Quality of Fresh Meat (Woodhead Publishing Series in Food Science, Technology and Nutrition)

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 | #11053883 in Books |  2009-02-05 | Original language:English | PDF # 1 |  9.42 x1.83 x6.43l,2.46 | File type: PDF | 680 pages

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|| |…a very useful reference source., Food Science and Technology|…wide range coverage means the book will be popular with students, researchers, lecturers and technologists., Food Science and Technology|About the Author<

Understanding of the scientific basis of quality attributes in meat is becoming more advanced, providing more effective approaches to the control of meat eating and technological quality. This important collection reviews essential knowledge of the mechanisms underlying quality characteristics and methods to improve meat sensory and nutritional quality.

Part one analyses the scientific basis of meat quality attributes, such as texture and tenderness, colour, water...

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