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Quality Attributes of Muscle Foods by Youling L. Xiong, Chi-Tang Ho, Fereidoon Shahidi (Hardcover, 1999)

About this product

About this product

Product Information

The purpose of this text is to address 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 flavour 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, colour, and flavour, as related to their production, processing, and storage.

Product Identifiers

Publisher
Springer Science+Business Media
ISBN-13
9780306461163
eBay Product ID (ePID)
94414954

Product Key Features

Author
Youling L. Xiong, Chi-Tang HO, Fereidoon Shahidi
Publication Name
Quality Attributes of Muscle Foods
Format
Hardcover
Language
English
Subject
Engineering & Technology
Publication Year
1999
Type
Textbook
Number of Pages
433 Pages

Dimensions

Item Height
254mm
Item Width
178mm
Item Weight
1770g

Additional Product Features

Country/Region of Manufacture
United States
Editor
Fereidoon Shahidi, Youling L. Xiong, Chi-Tang HO

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