Handbook of Meat, Poultry and Seafood Quality 在线电子书 pdf 下载 txt下载 epub 下载 mobi 下载 2024

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Nollet, Leo M. L. (EDT)/ Boylston, Terri (EDT)/ Chen, Feng (EDT)/ Coggins, Patti C. (EDT)/ Gloria, M 作者

译者

2007-3 出版日期

744 页数

2573.00 元价格

丛书系列

9780813824468 图书编码

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Handbook of Meat, Poultry and Seafood Quality 在线电子书 epub 下载 mobi 下载 pdf 下载 txt 下载 2024

Handbook of Meat, Poultry and Seafood Quality 在线电子书 pdf 下载 txt下载 epub 下载 mobi 下载 2024

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Handbook of Meat, Poultry and Seafood Quality 在线电子书 pdf 下载 txt下载 epub 下载 mobi 在线电子书下载

Handbook of Meat, Poultry and Seafood Quality 在线电子书图书描述

The Handbook of Meat, Poultry and Seafood Quality commences with a discussion of basic scientific factors responsible for the quality of fresh, frozen and processed muscle foods, especially sensory attributes and flavors. Following sections discuss factors affecting the quality of beef, pork, poultry, and seafood. Under each muscle food, some or all of the following factors affecting the quality are discussed: additives aroma color contaminants flavors microbiology moisture mouthfeel nutrition packaging safety sensory attributes shelf-life stability tainting texture water activity Editor Nollet heads a stellar editorial team and leads an international collection of over 60 expert contributors from government, industry, and academia in covering the key factors affecting the quality of beef, pork, poultry and fish and presenting them in a single source.

Handbook of Meat, Poultry and Seafood Quality 在线电子书下载 mobi epub pdf txt 在线电子书下载

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