The Chemistry of Muscle-based Foods

The Chemistry of Muscle-based Foods

This book presents the current knowledge on the contributions of chemistry to the production, processing and marketability of all muscle-based foods. It is divided into four discrete sections covering Production Factors; Conversion of Muscle to Meat; Chemistry of Meat; and Chemistry of New and Exist...

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Bibliographic Details
Corporate Authors: Society of Chemical Industry (Great Britain), Royal Society of Chemistry (Great Britain)
Other Authors: Johnston, D. E. (edited), Knight, M. K., Ledward, D. A.
Format: Book
Language:English
Published: Cambridge ROYAL SOCIETY OF CHEMISTRY 1992
Series:Special publication (Royal Society of Chemistry (Great Britain)) number 106
Subjects:
Meat > Congresses > Quality
Meat > Congresses > Composition
Online Access:Click Here to View Status and Holdings.
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