Handbook of Meat, Poultry and Seafood Quality

作者:Nollet, Leo M. L. (EDT)/ Boylston, Terri (EDT)/ Chen, Feng (EDT)/ Coggins, Patti C. (EDT)/ Gloria, M

页数:744

出版时间:2007-3

价格:2573.00 元

isbn号码:9780813824468

承接 住宅 自建房 室内改造 装修设计 免费咨询 QQ：624617358 一级注册建筑师 亲自为您回答、经验丰富，价格亲民。无论项目大小，都全力服务。期待合作，欢迎咨询！QQ：624617358

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.