Improving the sensory and nutritional quality of fresh meat

• Other Authors: Kerry, Joseph (Microbiologist), Ledward, David.
• Format: eBook
• Language: English
• Published: Cambridge : Boca Raton, FL : Woodhead Pub. ; CRC Press, ©2009.
• Series: Woodhead Publishing in food science, technology, and nutrition.
• Subjects: Meat > Quality.; Meat industry and trade > Quality control.; elektronické knihy; electronic books
• ISBN: 9781601197771; 1601197772; 1845693434; 9781845693435; 9781845695439; 1845695437; 1420077902; 9781420077902
• Physical Description: 1 online resource (xxii, 664 pages) : illustrations

Understanding of the scientific basis of quality attributes in meat is becoming more advanced, providing more effective approaches to the control of meat eating and technological quality. This important collection reviews essential knowledge of the mechanisms underlying quality characteristics and m...