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The science of meat quality
Contents :Growth of muscle from the myoblast to whole muscle,Animal growth and empty body composition ,Muscle structure and cytoskeletal proteins,Muscle metabolism and contraction,Converting muscle to meat: the physiology of Rigor ,Meat tenderness ,Water-holding capacity of meat ,Lipids and lipid ox...
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| Médium: | Printed Book |
| Jazyk: | English |
| Shrnutí: | Contents :Growth of muscle from the myoblast to whole muscle,Animal growth and empty body composition ,Muscle structure and cytoskeletal proteins,Muscle metabolism and contraction,Converting muscle to meat: the physiology of Rigor ,Meat tenderness ,Water-holding capacity of meat ,Lipids and lipid oxidation ,Meat cookery ,Trained sensory panels ,Meat color ,Untrained sensory panels,Consumer sensory panels,Preventing food borne illness. |
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| ISBN: | 9780813815435 |