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
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भाषा अंग्रेज़ी ● स्वरूप PDF ● ISBN 9780323139533 ● प्रकाशक Elsevier Science ● प्रकाशित 2012 ● डाउनलोड करने योग्य 6 बार ● मुद्रा EUR ● आईडी 2678808 ● कॉपी सुरक्षा Adobe DRM
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