Handbook of Meat, Poultry and Seafood Quality ebook
by Terri Boylston,Feng Chen,Patti Coggins,Grethe Hydlig,L. H. McKee,Chris Kerth,Leo M. L. Nollet
The book consists of five sections
The book consists of five sections. Section 1: Quality Aspects of Products of Animal Origin, deals with the general sensory aspects of muscle foods such as color, texture, and flavor, and how to determine these parameters in muscle foods. Sections 2 to 5 explore in depth the quality parameters of beef, pork, poultry, and seafood. Dr. Leo M. L. Nollet, Professor of Biotechnology, Department of Engineering Science, Ghent, Belgium.
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The Handbook of Meat, Poultry and Seafood Quality commences with a discussion of basic scientific factors responsible for the quality of fresh, frozen and processed muscle foods, especially sensory attributes and flavors. Following sections discuss factors affecting the quality of beef, pork, poultry, and seafood.
Terri Boylston, Feng Chen, Patti C. Coggins. A great need exists for valuable information on factors affecting the quality of animal related products.
ISBN: 978-0-475832-2. Hardcover, 576 pages. September 2012, Wiley-Blackwell.
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by Leo M. Nollet, Terri Boylston, Feng Chen, Patti Coggins, Grethe Hydlig, L. H. McKee, Chris Kerth May 2012 A great need exists for valuable information on factors affecting the quality of animal related products.
Nollet PhD & Terri Boylston & Feng Chen & Patti C. Coggins & Maria Beatriz Gloria & Grethe Hyldig & Chris R. Kerth & Lisa H. McKee & . Flavors General Attributes of Fresh and Frozen Poultry Meat 429. 34. Poultry. How Successful People Think. You're not going to master the rest of your life in one day. Just relax.
24 Poultry Quality and Tainting. Patti C. Coggins, Food Science, Nutrition, and Health Promotion, Mississippi State University, Starkville, Mississippi, USA. 243 poultry tainting or contamination. 25 Microbiological and Sensory Properties of Fresh and Frozen Poultry.
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