Meat Processing: Improving Quality



Meat Processing: Improving Quality
Meat is both a major food in its own right and a staple ingredient in many food products. With its distinguished editors and an international team of contributors, Meat processing reviews the latest research on what defines and determines meat quality, and how it can be maintained or improved during processing. Part 1 considers the various aspects of meat quality. There are chapters on what determines the quality of raw meat, changing views of the nutritional quality of meat and the factors determining such quality attributes as colour and flavour.
Password (if required): www.AvaxHome.ru

keep2share