In this book, the authors present current research in the study of meat consumption and health. Topics include strategies to improve the healthy properties of meat and meat products; the nutritional value of fermented meat products; bioactive peptides derived from beef hydrolysates of Hanwoo and their bioactivities; evaluation of food additives in fresh meat preparations; the quality of dietary protein in Africa; and the microbiological quality of meat-based dishes purchased from food service establishments in Spain.
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格式 PDF ● 网页 233 ● ISBN 9781622578986 ● 编辑 Maria Pilar Ortega & Rafael Soto ● 出版者 Nova Science Publishers ● 发布时间 2013 ● 下载 3 时 ● 货币 EUR ● ID 7222127 ● 复制保护 Adobe DRM
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