Handbook of Meat, Poultry and Seafood Quality (PDF)
(Sprache: Englisch)
A great need exists for valuable information on factors affecting
the quality of animal related products. The second edition of
Handbook of Meat, Poultry and Seafood Quality, focuses
exclusively on quality aspects of products of animal origin, in
depth...
the quality of animal related products. The second edition of
Handbook of Meat, Poultry and Seafood Quality, focuses
exclusively on quality aspects of products of animal origin, in
depth...
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A great need exists for valuable information on factors affecting
the quality of animal related products. The second edition of
Handbook of Meat, Poultry and Seafood Quality, focuses
exclusively on quality aspects of products of animal origin, in
depth discussions and recent developments in beef, pork, poultry,
and seafood quality, updated sensory evaluation of different meat
products, revised microbiological aspects of different meat
products. Also, included are new chapters on packaging, new
chapters and discussion of fresh and frozen products, new aspects
of shelf life and recent developments in research of meat
tainting. This second edition is a single source for
up-to-date and key information on all aspects of quality parameters
of muscle foods is a must have. The reader will have at hand in one
focused volume covering key information on muscle foods quality.
the quality of animal related products. The second edition of
Handbook of Meat, Poultry and Seafood Quality, focuses
exclusively on quality aspects of products of animal origin, in
depth discussions and recent developments in beef, pork, poultry,
and seafood quality, updated sensory evaluation of different meat
products, revised microbiological aspects of different meat
products. Also, included are new chapters on packaging, new
chapters and discussion of fresh and frozen products, new aspects
of shelf life and recent developments in research of meat
tainting. This second edition is a single source for
up-to-date and key information on all aspects of quality parameters
of muscle foods is a must have. The reader will have at hand in one
focused volume covering key information on muscle foods quality.
Autoren-Porträt
The EditorDr. Leo M. L. Nollet, Professor of Biotechnology, Department of Engineering Science, Ghent, Belgium
Associate Editors
Dr. Terri Boylston, Department of Food Science and Human Nutrition, Iowa State University, Ames, Iowa, USA
Dr. Feng Chen, Department of Food, Nutrition, and Packaging Sciences, Clemson University, Clemson, South Carolina, USA
Dr. Patti C. Coggins, Food Science, Nutrition, and Health Promotion, Mississippi State University, Starkville, Mississippi, USA
Dr. Grethe Hyldig, Division of Industrial Food Research, National Food Institute, Technical University of Denmark, Kongens Lyngby, Denmark
Professor Lisa McKee, Human Nutrition and Food Science, College of Agricultural, Consumer and Environmental Sciences, New Mexico State University, Las Cruces, New Mexico, USA
Dr. Chris R. Kerth, Department of Animal Science, College of Agriculture and Life Sciences, Texas A&M University, College Station, Texas, USA
Bibliographische Angaben
- 2012, 2. Auflage, 576 Seiten, Englisch
- Herausgegeben: Leo M. L. Nollet, Terri Boylston, Feng Chen, Patti Coggins, Grethe Hydlig, L. H. McKee, Chris Kerth
- Verlag: John Wiley & Sons
- ISBN-10: 1118352440
- ISBN-13: 9781118352441
- Erscheinungsdatum: 22.05.2012
Abhängig von Bildschirmgröße und eingestellter Schriftgröße kann die Seitenzahl auf Ihrem Lesegerät variieren.
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- Größe: 13 MB
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Sprache:
Englisch
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