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 |
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