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【转载】Handbook of Meat, Poultry and Seafood Quality【已搜无重复】
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Handbook of Meat, Poultry and Seafood Quality By Leo M.L. Nollet, Terri Boylston, Feng Chen, Patti C. Coggins, Maria Beatriz Gloria, Grethe Hyldig, Chris R. Kerth, Lisa H. McKee, Y. H. Hui Publisher: Wiley-Blackwell Number Of Pages: 744 Publication Date: 2007-03-23 ISBN-10 / ASIN: 081382446X ISBN-13 / EAN: 9780813824468 Product Description: The Handbook of Meat, Poultry and Seafood Quality commences with a discussion of basic scientific factors responsible for the quality of fresh, frozen and processed muscle foods, especially sensory attributes and flavors. Following sections discuss factors affecting the quality of beef, pork, poultry, and seafood. Under each muscle food, some or all of the following factors affecting the quality are discussed: additives aroma color contaminants flavors microbiology moisture mouthfeel nutrition packaging safety sensory attributes shelf-life stability tainting texture water activity Editor Nollet heads a stellar editorial team and leads an international collection of over 60 expert contributors from government, industry, and academia in covering the key factors affecting the quality of beef, pork, poultry and fish and presenting them in a single source. http://mihd.net/e8a4mi0 http://www.mediafire.com/?uyj5aoi3egw http://rapidshare.com/files/109414153/HaMePoSeQuwile081382446X.rar |
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