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Boylston, Terri

Handbook of Meat, Poultry and Seafood Quality

Boylston, Terri - Handbook of Meat, Poultry and Seafood Quality, ebook

224,40€

Ebook, PDF with Adobe DRM
ISBN: 9780470276549
DRM Restrictions

Printing216 pages with an additional page accrued every 4 hours, capped at 216 pages
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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. Under each muscle food, some or all of the following factors affecting the quality are discussed:
  • additives
  • aroma
  • color
  • contaminants
  • flavors
  • microbiology
  • moisture
  • mouthfeel
  • nutrition
  • packaging
  • safety
  • sensory attributes
  • shelf-life
  • stability
  • tainting
  • texture
  • water activity

Editor Nollet heads a stellar editorial team and leads an international collection of over 60 expert contributors from government, industry, and academia in covering the key factors affecting the quality of beef, pork, poultry and fish and presenting them in a single source.

Keywords: TECHNOLOGY & ENGINEERING / Food Science TEC012000

Author(s)
 
 
 
 
 
 
 
 
Publisher
John Wiley and Sons, Inc.
Publication year
2008
Language
en
Edition
1
Page amount
719 pages
Categories
Gardening, Agriculture, Forestry
 
Technology, Energy, Traffic
Format
Ebook
eISBN (PDF)
9780470276549
Printed ISBN
9780813824468

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