Methods to Assess the Quality of Meat Products
Paulo ES Munekata editor Mirian Pateiro editor José Manuel Lorenzo editor Rubén Domínguez editor
Format:Paperback
Publisher:Springer-Verlag New York Inc.
Published:27th Feb '23
Currently unavailable, and unfortunately no date known when it will be back
This paperback is available in another edition too:
- Hardback£149.99(9781071620014)
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: 9781071620045
Dimensions: unknown
Weight: unknown
170 pages
1st ed. 2022