Author: Virgil Orville Wodicka
Publisher:
ISBN:
Category :
Languages : en
Pages : 158
Book Description
The Nature and Properties of the Pigment of Cured Meats
Author: Virgil Orville Wodicka
Publisher:
ISBN:
Category :
Languages : en
Pages : 158
Book Description
Publisher:
ISBN:
Category :
Languages : en
Pages : 158
Book Description
Regulatory Policies of the Food and Drug Administration
Author: United States. Congress. House. Committee on Government Operations. Intergovernmental Relations Subcommittee
Publisher:
ISBN:
Category : Pharmaceutical industry
Languages : en
Pages : 148
Book Description
Publisher:
ISBN:
Category : Pharmaceutical industry
Languages : en
Pages : 148
Book Description
A Legislative History of the Federal Food, Drug, and Cosmetic Act and Its Amendments
Author:
Publisher:
ISBN:
Category : Cosmetics
Languages : en
Pages : 1080
Book Description
Publisher:
ISBN:
Category : Cosmetics
Languages : en
Pages : 1080
Book Description
A Legislative History of the Federal Food, Drug, and Cosmetic Act and Its Amendments
Author: United States
Publisher:
ISBN:
Category : Cosmetics
Languages : en
Pages : 1080
Book Description
Publisher:
ISBN:
Category : Cosmetics
Languages : en
Pages : 1080
Book Description
A Spectrophotometric Reflectance Method for Determining the Chemical Nature of Myoglobin Pigment in Fresh Beef
Author: Robert Waters Dean
Publisher:
ISBN:
Category :
Languages : en
Pages : 272
Book Description
Publisher:
ISBN:
Category :
Languages : en
Pages : 272
Book Description
Regulatory Policies of the Food and Drug Administration
Author: United States. Congress. House. Government Operations
Publisher:
ISBN:
Category :
Languages : en
Pages : 148
Book Description
Publisher:
ISBN:
Category :
Languages : en
Pages : 148
Book Description
Dissertation Abstracts
Author:
Publisher:
ISBN:
Category : Dissertations, Academic
Languages : en
Pages : 1050
Book Description
Abstracts of dissertations and monographs in microform.
Publisher:
ISBN:
Category : Dissertations, Academic
Languages : en
Pages : 1050
Book Description
Abstracts of dissertations and monographs in microform.
Meat Science and Applications
Author: Y. H. Hui
Publisher: CRC Press
ISBN: 9780203908082
Category : Technology & Engineering
Languages : en
Pages : 732
Book Description
Meat Science and Applications compiles the most recent science, technology, and applications of meat products, by-products, and meat processing. It details worker safety, waste management, slaughtering, carcass evaluation, meat safety, and animal handling issues from an international perspective. Essential concepts are illustrated with practical ex
Publisher: CRC Press
ISBN: 9780203908082
Category : Technology & Engineering
Languages : en
Pages : 732
Book Description
Meat Science and Applications compiles the most recent science, technology, and applications of meat products, by-products, and meat processing. It details worker safety, waste management, slaughtering, carcass evaluation, meat safety, and animal handling issues from an international perspective. Essential concepts are illustrated with practical ex
Flavor of Meat and Meat Products
Author: Fereidoon Shahidi
Publisher: Springer Science & Business Media
ISBN: 1461521777
Category : Technology & Engineering
Languages : en
Pages : 313
Book Description
Flavour is an important sensory aspect of the overall acceptability of meat products. Whether we accept or reject a food depends primarily on its flavour. Both desirable and undesirable flavour effects are contemplated. Furthermore, threshold values of different flavour-active compounds have an important effect on the cumulative sensory properties of all foods. Meat from different species constitutes a major source of protein for most people. Although raw meat has little flavour and only a blood-like taste, it is a rich reservoir of non-volatile compounds with taste-tactile properties as well as flavour enhancers and aroma precursors. Non-vola tile water-soluble precursors and lipids influence the flavour of meat from different species. In addition, mode of heat processing and the nature of additives used may have a profound effect on the flavour of prepared meats. This book reports the latest advancements in meat flavour research. Following a brief overview, chapters 2 to 5 discuss flavours from different species of meat, namely beef, pork, poultry and mutton. In chapters 6 to 12 the role of meat constituents and processing on flavour are described. The final section of the book (chapters 13 to 15) summarizes analytical methodologies for assessing the flavour quality of meats. I wish to thank all the authors for their cooperative efforts and com mendable contributions which have made this publication possible.
Publisher: Springer Science & Business Media
ISBN: 1461521777
Category : Technology & Engineering
Languages : en
Pages : 313
Book Description
Flavour is an important sensory aspect of the overall acceptability of meat products. Whether we accept or reject a food depends primarily on its flavour. Both desirable and undesirable flavour effects are contemplated. Furthermore, threshold values of different flavour-active compounds have an important effect on the cumulative sensory properties of all foods. Meat from different species constitutes a major source of protein for most people. Although raw meat has little flavour and only a blood-like taste, it is a rich reservoir of non-volatile compounds with taste-tactile properties as well as flavour enhancers and aroma precursors. Non-vola tile water-soluble precursors and lipids influence the flavour of meat from different species. In addition, mode of heat processing and the nature of additives used may have a profound effect on the flavour of prepared meats. This book reports the latest advancements in meat flavour research. Following a brief overview, chapters 2 to 5 discuss flavours from different species of meat, namely beef, pork, poultry and mutton. In chapters 6 to 12 the role of meat constituents and processing on flavour are described. The final section of the book (chapters 13 to 15) summarizes analytical methodologies for assessing the flavour quality of meats. I wish to thank all the authors for their cooperative efforts and com mendable contributions which have made this publication possible.
Agricultural research service, Cooperative state research service, Extension service, Farmer cooperative service, Economic research service
Author: United States. Congress. House. Committee on Appropriations
Publisher:
ISBN:
Category : United States
Languages : en
Pages : 664
Book Description
Publisher:
ISBN:
Category : United States
Languages : en
Pages : 664
Book Description