Meat Processing
Improving Quality
Meat is both a major food in its own right and a staple ingredient in many food products. With its distinguished editors and an international team of contributors, Meat processing reviews research on what defines and determines meat quality, and how it can be maintained or improved during processing.Part one considers the various aspects of meat quality. There are chapters on what determines the quality of raw meat, changing views of the nutritional quality of meat and the factors determining such quality attributes as colour and flavour. Part two discusses how these aspects of quality are measured, beginning with the identification of approp…
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Produktdetails
Weitere Autoren: Kerry, John F. (Hrsg.) / Ledward, David (Hrsg.)
- ISBN: 978-1-85573-666-5
- EAN: 9781855736665
- Produktnummer: 35969874
- Verlag: Elsevier Science & Techn.
- Sprache: Englisch
- Erscheinungsjahr: 2002
- Seitenangabe: 480 S.
- Plattform: EPUB
3 weitere Werke von Joseph P. (Hrsg.) Kerry:
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