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Leo M. L. Nollet - Handbook of Meat, Poultry and Seafood Quality, Inbunden

Inbunden, Engelska, 2012

Handbook of Meat, Poultry and Seafood Quality

Av Leo M. L. Nollet

3399 kr

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Beskrivning
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.
Produktinformation
  • Utgivningsdatum: 2012-07-20
  • Mått: 178 x 252 x 31 mm
  • Vikt: 1 266 g
  • Format: Inbunden
  • Språk: Engelska
  • Antal sidor: 576
  • Upplaga: 2
  • Förlag: John Wiley and Sons Ltd
  • ISBN: 9780470958322
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Mer information

The EditorDr. Leo M. L. Nollet, Professor of Biotechnology, Department of Engineering Science, Ghent, BelgiumAssociate EditorsDr. Terri Boylston, Department of Food Science and Human Nutrition, Iowa State University, Ames, Iowa, USADr. Feng Chen, Department of Food, Nutrition, and Packaging Sciences, Clemson University, Clemson, South Carolina, USADr. Patti C. Coggins, Food Science, Nutrition, and Health Promotion, Mississippi State University, Starkville, Mississippi, USADr. Grethe Hyldig, Division of Industrial Food Research, National Food Institute, Technical University of Denmark, Kongens Lyngby, DenmarkProfessor Lisa McKee, Human Nutrition and Food Science, College of Agricultural, Consumer and Environmental Sciences, New Mexico State University, Las Cruces, New Mexico, USADr. Chris R. Kerth, Department of Animal Science, College of Agriculture and Life Sciences, Texas A&M University, College Station, Texas, USA

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