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Handbook of Meat, Poultry and Seafood Quality

Autor L Nollet
en Limba Engleză Hardback – 19 iul 2012
A great need exists for valuable information on factors affecting the quality of animal related products. The second edition of Handbook of Meat, Poultry and Seafood Quality, focuses exclusively on quality aspects of products of animal origin, in depth discussions and recent developments in beef, pork, poultry, and seafood quality, updated sensory evaluation of different meat products, revised microbiological aspects of different meat products. Also, included are new chapters on packaging, new chapters and discussion of fresh and frozen products, new aspects of shelf life and recent developments in research of meat tainting. This second edition is a single source for up-to-date and key information on all aspects of quality parameters of muscle foods is a must have. The reader will have at hand in one focused volume covering key information on muscle foods quality.
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Specificații

ISBN-13: 9780470958322
ISBN-10: 0470958324
Pagini: 576
Dimensiuni: 170 x 244 x 32 mm
Greutate: 1.27 kg
Ediția:2nd Edition
Editura: Wiley
Locul publicării:Hoboken, United States

Public țintă

Professional food scientists, researchers, technologists and regulators in the commercial food industry; Food QA/QC professionals and sensory scientists; Researchers in university, government and private research institutes and libraries in government, industry, and academia


Cuprins


Notă biografică

The Editor Dr. Leo M. L. Nollet, Professor of Biotechnology, Department of Engineering Science, Ghent, Belgium Associate Editors Dr. Terri Boylston, Department of Food Science and Human Nutrition, Iowa State University, Ames, Iowa, USA Dr. Feng Chen, Department of Food, Nutrition, and Packaging Sciences, Clemson University, Clemson, South Carolina, USA Dr. Patti C. Coggins, Food Science, Nutrition, and Health Promotion, Mississippi State University, Starkville, Mississippi, USA Dr. Grethe Hyldig, Division of Industrial Food Research, National Food Institute, Technical University of Denmark, Kongens Lyngby, Denmark Professor Lisa McKee, Human Nutrition and Food Science, College of Agricultural, Consumer and Environmental Sciences, New Mexico State University, Las Cruces, New Mexico, USA Dr. Chris R. Kerth, Department of Animal Science, College of Agriculture and Life Sciences, Texas A&M University, College Station, Texas, USA

Descriere

A great need exists for valuable information on factors affecting the quality of animal related products.