Handbook of Meat, Poultry and Seafood Quality PDF ePub eBook

Books Info:

Handbook of Meat, Poultry and Seafood Quality free pdf The Handbook of Meat, Poultry and Seafood Quality commences with a discussion of basic scientific factors responsible for the quality of fresh, frozen and processed muscle foods, especially sensory attributes and flavors. Following sections discuss factors affecting the quality of beef, pork, poultry, and seafood. Under each muscle food, some or all of the following factors affecting the quality are discussed: additives aroma color contaminants flavors microbiology moisture mouthfeel nutrition packaging safety sensory attributes shelf-life stability tainting texture water activity Editor Nollet heads a stellar editorial team and leads an international collection of over 60 expert contributors from government, industry, and academia in covering the key factors affecting the quality of beef, pork, poultry and fish and presenting them in a single source.

About Leo M. L. Nollet

Editor: Leo M.L. Nollet, PhD is Professor of Biotechnology at University College Ghent (Hogeschool Gent), Member of Ghent University Association, Ghent, Belgium. He is the author and coauthor of numerous articles, abstracts, and presentations, and books. His research interests include food analysis techniques, HPLC, and environmental analysis techniques. Dr. Nollet has edited and/or authored six books on analytical methodologies for food, drinking water, and environmental chemicals. Associate Editors: Terri Boylston , PhD, Iowa State University- Feng Chen , PhD, Clemson University- Patti C. Coggins , PhD, Mississippi State University- Maria Beatriz Gloria , PhD, Universidade Federal de Minas Gerais, Belo Horizonte, Brazil- Grethe Hyldig , PhD, Denmark Ministry of Food, Agriculture

Details Book

Author : Leo M. L. Nollet
Publisher : Wiley-Blackwell
Data Published : 10 December 2007
ISBN : 0470277823
EAN : 9780470277829
Format Book : PDF, Epub, DOCx, TXT
Number of Pages : pages
Age + : 15 years
Language : English
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