Methods to Assess the Quality of Meat Products

Paulo ES Munekata editor Mirian Pateiro editor José Manuel Lorenzo editor Rubén Domínguez editor

Format:Hardback

Publisher:Springer-Verlag New York Inc.

Published:26th Feb '22

Should be back in stock very soon

This hardback is available in another edition too:

Methods to Assess the Quality of Meat Products cover

This volume provides standardize analytical processes and techniques used for the analysis of meat and meat products. Chapters guide readers through methods on different chemical parameters, measurement of pH, correct determination of texture parameters in different meat and meat products, fat extraction, free amino acids, hydrolyzed amino acids extraction, nitrites and nitrates in meat and meat products, liquid chromatography, and techniques used for the determination of antioxidant capacity in meat and meat products.

 

Authoritative and cutting-edge, Methods to Assess the Quality of Meat Products aims to be a useful practical guide to researches to help further their study in this field. 

ISBN: 9781071620014

Dimensions: unknown

Weight: unknown

170 pages

1st ed. 2022