Muscle as Food e-bog
436,85 DKK
(inkl. moms 546,06 DKK)
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, _p_Muscle as Food provides two complete chapters on the unique properties of poultry and fish muscle. Among the topics covered are:properties of the contractile proteinsbiochemical and physical ...
E-bog
436,85 DKK
Forlag
Academic Press
Udgivet
2 december 2012
Længde
459 sider
Genrer
Management decision making
Sprog
English
Format
pdf
Beskyttelse
LCP
ISBN
9780323139533
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, _p_Muscle as Food provides two complete chapters on the unique properties of poultry and fish muscle. Among the topics covered are:properties of the contractile proteinsbiochemical and physical changes during the conversion processchanges occuring during storage and preservationfunctional properties of the myofibrillar systemsensory and nutritional composition.This volume is a valuable teaching tool and reference source for students and researchers in the food, meat, and animal sciences.