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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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| Format: | Printed Book |
| Sprache: | English |
| LEADER | 00900nam a22001337a 4500 | ||
|---|---|---|---|
| 008 | 200226b ||||| |||| 00| 0 eng | ||
| 999 | |c 349257 |d 349257 | ||
| 020 | |a 9780813815435 | ||
| 082 | |a 669.407 | ||
| 245 | |a The science of meat quality |c edited by Chris R. Kerth | ||
| 520 | |a 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. | ||
| 700 | |a Chris R. Kerth |e Editor | ||
| 942 | |c BK | ||
| 952 | |0 0 |1 0 |2 ddc |4 0 |6 669_407000000000000 |7 0 |9 402993 |a SHS |b SHS |c ST1 |d 2020-02-26 |g 11976.95 |i 3755 |l 0 |o 669.407 |p SHS3755 |r 2020-02-26 |w 2020-02-26 |y BK | ||