Muscle Foods
Springer-Verlag New York Inc.
978-1-4757-5935-8 (ISBN)
1 Historical Perspective and Current Status.- 2 Structure and Properties of Tissues.- 3 Postmortem Changes in Muscle Foods.- 4 Edible By-products from the Production and Processing of Muscle Foods.- 5 Processed Meats/Poultry/Seafood.- 6 Inspection.- 7 Grading.- 8 Meat-Animal Composition and Its Measurements.- 9 Pathogenic Microorganisms and Microbial Toxins Associated with Muscle Foods.- 10 Chemical Residues in Muscle Foods.- 11 Quality Characteristics.- 12 Sensory Methods to Evaluate Muscle Foods.- 13 Aspects of Quality Assurance and Ritualistic Practices.- 14 Spoilage and Preservation of Muscle Foods.- 15 Cookery of Muscle Foods.- 16 Nutritional Value of Muscle Foods.- 17 Product Development.- 18 Packaging Muscle Foods.- 19 Methods and Economics of Meat Merchandising.- 20 Biotechnology for Muscle Food Enhancement.
Erscheint lt. Verlag | 18.1.2013 |
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Zusatzinfo | XIV, 574 p. |
Verlagsort | New York, NY |
Sprache | englisch |
Maße | 155 x 235 mm |
Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Grundkochbücher |
Technik ► Lebensmitteltechnologie | |
ISBN-10 | 1-4757-5935-5 / 1475759355 |
ISBN-13 | 978-1-4757-5935-8 / 9781475759358 |
Zustand | Neuware |
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