Opening book details…
Can I read Quality Attributes of Muscle Foods on EtoBox?
Quality Attributes of Muscle Foods by Youling L. Xiong, Chi-Tang Ho, Fereidoon Shahidi (auth.), Youling L. Xiong, Ho Chi-Tang, Fereidoon Shahidi (eds.) is a engineering available to read on EtoBox.
What is Quality Attributes of Muscle Foods about?
A major challenge for the meat and seafood industries continues to be that of pro ducing high-quality, wholesome products. Consumers' demand for reduced-fat, low-fat, and fat-free meats (red meat, poultry, and seafood) with acceptable flavor, texture, and other sensory characteristics or those similar to typical, traditional high-fat meats has im parted further urgency to rising to this challenge. Consequently, meat scientists strive to develop different antemortem strategies as well as to impro
Who reads Quality Attributes of Muscle Foods?
It is typically read by working professionals who need an authoritative practice reference.
Common subject areas: medicine, law, business, engineering.
- Author
- Youling L. Xiong, Chi-Tang Ho, Fereidoon Shahidi (auth.), Youling L. Xiong, Ho Chi-Tang, Fereidoon Shahidi (eds.)
- Publisher
- Springer US : Imprint : Springer
- Published
- 1999
- Language
- EN
- ISBN
- 9781461547310
- Category
- engineering
- Subjects
- Science, Home & Lifestyle, Cooking
- Updated
- 2026-03-25
More by Youling L. Xiong, Chi-Tang Ho, Fereidoon Shahidi (auth.), Youling L. Xiong, Ho Chi-Tang, Fereidoon Shahidi (eds.)
Similar books
- Sensory Analysis of Foods of Animal Origin — Nollet, Leo M.L.; Toldra, Fidel (2010)
- Handbook of Muscle Foods Analysis — editors, Leo M.L. Nollet, Fidel Toldra (2009)
- Muscle Foods : Meat, Poultry, and Seafood Technology — Donald M. Kinsman (auth.), Dr. Donald M. Kinsman, Dr. Anthony W. Kotula, Dr. Burdette C. Breidenstein (1994)
- Handbook of Meat, Poultry and Seafood Quality — Leo M.L. Nollet PhD, Terri Boylston, Feng Chen, Patti C. Coggins, Maria Beatriz Gloria, Grethe Hyldig, Chris R. Kerth, Lisa H. McKee, Y.H. Hui (2007)
- Home Production of Quality Meats and Sausages — Stanley Marianski (2013)
- Healthy Production and Processing of Meat, Poultry and Fish Products, Volume 11 — edited by A.M. Pearson and T.R. Dutson (1997)