| 書目名稱 | Quality Attributes and their Measurement in Meat, Poultry and Fish Products | | 編輯 | A. M. Pearson (Courtesy Professor),T. R. Dutson (D | | 視頻video | http://file.papertrans.cn/781/780239/780239.mp4 | | 叢書名稱 | Advances in Meat Research | | 圖書封面 |  | | 描述 | 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 utilized for their measurement. The topics are not only timely but of great importance. Chapter I provides an introduction to the topic and presents a brief overview of the subject to be discussed. The next two chapters review information on the importance of color and some color problems in muscle foods, and explains the basis of color vision and perception of color before describing the methods that may be used for its measure- ment. The following chapter discusses water binding and juiciness and their importance, while Chapter 5 provides the first intensive modern review on measurement of juiciness that has been published (to the knowledge of the author and editors). Chapter 6 reviews the physiology and psychology of flavor and aroma, which serves as a background for further discussion on the flavor and aroma of foods. The next chapter discusses the chemistry of flavor and aroma in muscle foods, while measurement of flavor and aroma are covered in Chapter 8. Chapter 9 reviews the species-specific meat flavors and aromas. Chapter | | 出版日期 | Book 1994 | | 關(guān)鍵詞 | Absorption; additives; amino acid; bacteria; chemistry; environment; enzymes; fat; food; nutrition; physiology | | 版次 | 1 | | doi | https://doi.org/10.1007/978-1-4615-2167-9 | | isbn_softcover | 978-1-4613-5906-7 | | isbn_ebook | 978-1-4615-2167-9 | | copyright | Springer Science+Business Media Dordrecht 1994 |
The information of publication is updating
書目名稱Quality Attributes and their Measurement in Meat, Poultry and Fish Products影響因子(影響力)
書目名稱Quality Attributes and their Measurement in Meat, Poultry and Fish Products影響因子(影響力)學(xué)科排名
書目名稱Quality Attributes and their Measurement in Meat, Poultry and Fish Products網(wǎng)絡(luò)公開度
書目名稱Quality Attributes and their Measurement in Meat, Poultry and Fish Products網(wǎng)絡(luò)公開度學(xué)科排名
書目名稱Quality Attributes and their Measurement in Meat, Poultry and Fish Products被引頻次
書目名稱Quality Attributes and their Measurement in Meat, Poultry and Fish Products被引頻次學(xué)科排名
書目名稱Quality Attributes and their Measurement in Meat, Poultry and Fish Products年度引用
書目名稱Quality Attributes and their Measurement in Meat, Poultry and Fish Products年度引用學(xué)科排名
書目名稱Quality Attributes and their Measurement in Meat, Poultry and Fish Products讀者反饋
書目名稱Quality Attributes and their Measurement in Meat, Poultry and Fish Products讀者反饋學(xué)科排名
|
|
|
|Archiver|手機(jī)版|小黑屋|
派博傳思國(guó)際
( 京公網(wǎng)安備110108008328)
GMT+8, 2025-10-6 20:42
發(fā)表于 2025-3-21 20:05:42
