Improving the Sensory and Nutritional Quality of Fresh Meat
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 book reviews essential knowledge of the mechanisms underlying quality characteristics and methods to improve meat sensory and nutritional quality.
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Produktdetails
- ISBN: 978-1-84569-343-5
- EAN: 9781845693435
- Produktnummer: 13368079
- Verlag: Woodhead Pub
- Sprache: Englisch
- Erscheinungsjahr: 2009
- Seitenangabe: 680 S.
- Masse: H23.9 cm x B16.3 cm x D4.6 cm 1'116 g
- Auflage: New
- Gewicht: 1116
Über den Autor
Dr Joseph P. Kerry is head of the Food Packaging Research Group at University College Cork, Ireland. He is renowned for his research expertise in food packaging and in the processing of muscle and muscle-based foods. David A. Ledward is Emeritus Professor of Food Science at University of Reading and is the founding editor and Editor-in-Chief of the journal Meat Science.
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