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Quality Attributes and Their Measurement in Meat, Poultry and Fish Products
A. M. Pearson
€ 64.63
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Description for Quality Attributes and Their Measurement in Meat, Poultry and Fish Products
Paperback. Series: Advances in Meat Research. Num Pages: 505 pages, 55 black & white illustrations, biography. BIC Classification: TDCT. Category: (P) Professional & Vocational. Dimension: 235 x 155 x 27. Weight in Grams: 795.
The theme for this volume was chosen because no previous book has discussed the quality attributes of meat, poultry and fish and the methods that can be utilized for their measurement. The topics are not only timely but of great importance. Chapter I provides an introduction to the topic and presents a brief overview of the subject to be discussed. The next two chapters review information on the importance of color and some color problems in muscle foods, and explains the basis of color vision and perception of color before describing the methods that may be used for its measure ... Read more
The theme for this volume was chosen because no previous book has discussed the quality attributes of meat, poultry and fish and the methods that can be utilized for their measurement. The topics are not only timely but of great importance. Chapter I provides an introduction to the topic and presents a brief overview of the subject to be discussed. The next two chapters review information on the importance of color and some color problems in muscle foods, and explains the basis of color vision and perception of color before describing the methods that may be used for its measure ... Read more
Product Details
Format
Paperback
Publication date
2013
Publisher
Springer-Verlag New York Inc. United States
Number of pages
505
Condition
New
Series
Advances in Meat Research
Number of Pages
505
Place of Publication
New York, NY, United States
ISBN
9781461359067
SKU
V9781461359067
Shipping Time
Usually ships in 15 to 20 working days
Ref
99-15
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