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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| Corporate Authors: | , |
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| Other Authors: | , , |
| Format: | Book |
| Language: | English |
| Published: |
Cambridge
ROYAL SOCIETY OF CHEMISTRY
1992
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| Series: | Special publication (Royal Society of Chemistry (Great Britain))
number 106 |
| Subjects: | |
| Online Access: | Click Here to View Status and Holdings. |
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Connective tissue in meat and meat products 
MUSCLE AS FOOD