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Improving The Sensory And Nutritional Quality Of Fresh Meat New Technologies Woodhead Publishing In Food Science Technology And Nutrition 1st Edition Joseph Kerry

  • SKU: BELL-2437680
Improving The Sensory And Nutritional Quality Of Fresh Meat New Technologies Woodhead Publishing In Food Science Technology And Nutrition 1st Edition Joseph Kerry
$ 31.00 $ 45.00 (-31%)

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Improving The Sensory And Nutritional Quality Of Fresh Meat New Technologies Woodhead Publishing In Food Science Technology And Nutrition 1st Edition Joseph Kerry instant download after payment.

Publisher: CRC Press
File Extension: PDF
File size: 3.22 MB
Pages: 660
Author: Joseph Kerry, D.A. Ledward
ISBN: 9781420077902, 1420077902
Language: English
Year: 2009
Edition: 1

Product desciption

Improving The Sensory And Nutritional Quality Of Fresh Meat New Technologies Woodhead Publishing In Food Science Technology And Nutrition 1st Edition Joseph Kerry by Joseph Kerry, D.a. Ledward 9781420077902, 1420077902 instant download after payment.

A collection in-depth reviews, this book covers the mechanisms underlying quality characteristics and methods to improve meat sensory and nutritional quality. An introductory section analyzes the scientific basis of meat quality attributes, such as texture, color, and flavor. The following part covers the important area of genetic and genomic influences on meat quality. Final chapters assess production and processing influences on meat quality, such as dietary antioxidants and carcass interventions.

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