While muscle foods are the more commonly consumed portion of an animal, animal by-products such as the entrails and internal organs are also widely consumed. This handbook, unique in the world, provides food scientists with a full overview of the tools available for the analysis of these by-products. Known for their superior handbooks on processed meats and poultry, muscle meat, dairy, and seafood, editors Nollet and Todra take the same comprehensive approach. They bring together leading experts who look at the techniques and methodologies for analyzing nutritional and sensory qualities as well as safety, includingthe detection of pathogens and toxins usually found in muscle foods.
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语言 英语 ● 格式 PDF ● 网页 472 ● ISBN 9781439803615 ● 编辑 Leo M.L. Nollet & Fidel Toldra ● 出版者 CRC Press ● 发布时间 2011 ● 下载 6 时 ● 货币 EUR ● ID 2381880 ● 复制保护 Adobe DRM
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