Flavor of Meat, Meat Products and Seafoods
The first edition of Flavor of Meat and Meat Products was described as 'the best compilation of data on meat flavor yet published.' This edition has now been updated and extended to include the latest developments concerning both meat and fish flavor. It presents the latest research on spe...
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| Other Authors: | |
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| Format: | Book |
| Language: | English |
| Published: |
London New York
BLACKIE ACADEMIC & PROFESIONAL
1998
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| Edition: | Second edition |
| Subjects: | |
| Online Access: | Click Here to View Status and Holdings. |
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| LEADER | 00000nam a2200000#i 4501 | ||
|---|---|---|---|
| 001 | wils-203110 | ||
| 005 | 20227315149 | ||
| 008 | 220803t1998 -UI ag# ##001 #deng#D | ||
| 020 | # | # | |a 0751404845 |q hardback |
| 040 | # | # | |a DLC |b eng |c DLC |d UiTM |e rda |
| 041 | 0 | # | |a eng |
| 090 | 0 | 0 | |a TX556.M4 |b F553 1998 |
| 245 | 1 | 1 | |a Flavor of Meat, Meat Products and Seafoods |c Edited by F. SHAHIDI, Department of Biochemistry Memorial University of Newfoundland St John's, Newfoundland Canada |
| 250 | # | # | |a Second edition |
| 264 | # | 1 | |a London |a New York |b BLACKIE ACADEMIC & PROFESIONAL |c 1998 |
| 264 | # | 4 | |c ©1998 |
| 300 | # | # | |a xvi, 429 pages |b illustrations |c 23 cm |
| 336 | # | # | |a text |2 rdacontent |
| 337 | # | # | |a unmediated |2 rdamedia |
| 338 | # | # | |a volume |2 rdacarrier |
| 504 | # | # | |a Includes bibliographical references and index |
| 520 | # | # | |a The first edition of Flavor of Meat and Meat Products was described as 'the best compilation of data on meat flavor yet published.' This edition has now been updated and extended to include the latest developments concerning both meat and fish flavor. It presents the latest research on species flavors, cured meat flavor, methods of assessment of flavor quality and consequences of meat deterioration. The coverage is divided into three parts which deal with species flavors, the effects of constituents and processing on flavor, and the analytical methods, chemical and sensory, of assessing meat flavor. The book is highly recommended for scientists and technologists in the meat and seafood industries. It is also of value to sensory scientists, quality managers and marketing personnel |
| 650 | # | 0 | |a Meat |x Composition |
| 650 | # | 0 | |a Flavor |
| 650 | # | 0 | |a Seafood |x Composition |
| 700 | 1 | # | |a Shahidi, Fereidoon |c 1951- |e edited |
| 856 | 4 | 0 | |z Click Here to View Status and Holdings. |u https://opac.uitm.edu.my/opac/detailsPage/detailsHome.jsp?tid=203110 |
Connective tissue in meat and meat products