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.
€56.27
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Limba Engleză ● Format PDF ● ISBN 9780323139533 ● Editura Elsevier Science ● Publicat 2012 ● Descărcabil 6 ori ● Valută EUR ● ID 2678808 ● Protecție împotriva copiilor Adobe DRM
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