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Quality Attributes and Their Measurement in Meat, Poultry and Fish Products
Language: en
Pages: 505
Authors: A. M. Pearson
Categories: Technology & Engineering
Type: BOOK - Published: 1994 - Publisher: Aspen Publishers

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Introduction to quality attributes and their measurement in meat, poultry and fish products. Color its basis and importance. Colour of meat. Juiciness its impor
Quality Attributes and Their Measurement in Meat, Poultry and Fish Products
Language: en
Pages: 526
Authors: A. M. Pearson
Categories:
Type: BOOK - Published: 2014-09-01 - Publisher:

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Quality Attributes and their Measurement in Meat, Poultry and Fish Products
Language: en
Pages: 521
Authors: A. M. Pearson
Categories: Technology & Engineering
Type: BOOK - Published: 2013-11-09 - Publisher: Springer

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The theme for this volume was chosen because no previous book has discussed the quality attributes of meat, poultry and fish and the methods that can be utilize
Advances in Meat Research
Language: en
Pages: 325
Authors: A.M. Pearson
Categories: Technology & Engineering
Type: BOOK - Published: 1985-09-30 - Publisher: Springer

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The Advances in Meat Research series has arisen from a perceived need for a comprehensive coverage of certain topics that are pertinent to meat and meat product
Quality Attributes of Muscle Foods
Language: en
Pages: 426
Authors: Youling L. Xiong
Categories: Technology & Engineering
Type: BOOK - Published: 2012-12-06 - Publisher: Springer Science & Business Media

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A major challenge for the meat and seafood industries continues to be that of pro ducing high-quality, wholesome products. Consumers' demand for reduced-fat, lo