Muscle as food /

Emphasizing the properties of meat proteins, this volume has a broad-based examination of the factors that affect the process of converting muscle to meat. Unlike some books dealing with this subject, Muscle as Food provides two complete chapters on the unique properties of poultry and fish muscle....

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Bibliographic Details

Corporate Author:	ScienceDirect (Online service)
Other Authors:	Bechtel, Peter J.
Format:	eBook
Language:	English
Published:	[Place of publication not identified] : Academic Press, 1986.
Series:	Food science and technology (Academic Press)
Subjects:	Meat. Meat Viande. COOKING > General. Electronic books.
Online Access:	Connect to the full text of this electronic book