Bozzano G Luisa 
Muscle as Food [PDF ebook] 

Support

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.

€56.55
Zahlungsmethoden
Dieses Ebook kaufen – und ein weitere GRATIS erhalten!
Sprache Englisch ● Format PDF ● ISBN 9780323139533 ● Verlag Elsevier Science ● Erscheinungsjahr 2012 ● herunterladbar 6 mal ● Währung EUR ● ID 2678808 ● Kopierschutz Adobe DRM
erfordert DRM-fähige Lesetechnologie

Ebooks vom selben Autor / Herausgeber

258.231 Ebooks in dieser Kategorie