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£120.91
Springer - Quality Attributes of Muscle Foods - Science Book
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Description
Key Features
Addresses the industry challenge of producing high-quality, wholesome meat and seafood products.
Examines consumer demand for reduced-fat, low-fat, and fat-free meat options.
Covers sensory characteristics including flavor and texture in leaner meat products.
Discusses antemortem strategies used by meat scientists to improve product quality.
Explores postmortem processing technologies to meet modern food industry standards.
Provides scientific insight into red meat, poultry, and seafood quality attributes.
Product Specifications
- Brand
- Springer
- Format
- hardcover
- ASIN
- 0306461161
- Domain
- Amazon UK
- Release Date
- 30 June 1999
- Listed Since
- 14 December 2006
Barcode
No barcode data available
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