Quality attributes of muscle foods /
The purpose of this symposium is to address recent advances in muscle food research with emphasis on the physiochemical and biochemical characteristics of the major muscle food components, including proteins, enzymes, lipids, pigments, and flavor compounds. It contains a comprehensive discussion, by...
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| Other Authors: | , , |
| Format: | eBook |
| Language: | English |
| Published: |
New York :
Springer,
[1999]
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| Subjects: | |
| Online Access: | Connect to the full text of this electronic book |
| Summary: | The purpose of this symposium is to address recent advances in muscle food research with emphasis on the physiochemical and biochemical characteristics of the major muscle food components, including proteins, enzymes, lipids, pigments, and flavor compounds. It contains a comprehensive discussion, by a group of the world's leading researchers, of the quality attributes of muscle foods (red meats, poultry, and aquatic species), particularly the product texture, functionality, color, and flavor, as related to their production, processing, and storage. |
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| Item Description: | "Originally published by Kluwer Academic/Plenum Publishers, New York in 1999. Softcover reprint of the hardcover 1st edition 1999."--title page verso. Includes index. Electronic resource. |
| Physical Description: | 1 online resource (440 pages) |
| ISBN: | 9781461547310 (electronic bk.) 1461547318 (electronic bk.) |