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Description
Emphasizing the properties of meat proteins, this volume has a broad-based examination of the factors that affect the process of converting muscle to meat. Unlike some books dealing with this subject, _p_Muscle as Food provides two complete chapters on the unique properties of poultry and fish muscle. Among the topics covered are:properties of the contractile proteinsbiochemical and physical changes during the conversion processchanges occuring during storage and preservationfunctional properties of the myofibrillar systemsensory and nutritional composition.This volume is a valuable teaching tool and reference source for students and researchers in the food, meat, and animal sciences.
Pages
459 pages
Collection
n.c
Parution
2012-12-02
Marque
Academic Press
EAN papier
9780120841905
EAN PDF SANS DRM
9780323139533
Informations sur l'ebook
Ce livre est accessible aux handicaps Voir les informations sur l'accessibilité
Prix
57,97 €

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