Handbook of Meat, Poultry and Seafood Quality
Download or Read eBook Handbook of Meat, Poultry and Seafood Quality PDF written by Leo M. L. Nollet and published by John Wiley & Sons. This book was released on 2008-02-28 with total page 739 pages. Available in PDF, EPUB and Kindle.
| Author | : Leo M. L. Nollet |
| Publisher | : John Wiley & Sons |
| Total Pages | : 739 |
| Release | : 2008-02-28 |
| ISBN-10 | : 9780470276549 |
| ISBN-13 | : 0470276541 |
| Rating | : 4/5 (49 Downloads) |
Book Synopsis Handbook of Meat, Poultry and Seafood Quality by : Leo M. L. Nollet
Book excerpt: 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.; t.
