Inedible Meat by-Products, A. M. Pearson; T. R. Dutson

Автор: Rodrigo Tart?
Название: Ingredients in Meat Products
ISBN: 1441924361 ISBN-13(EAN): 9781441924360
Издательство: Springer
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Цена: 14365.00 р.
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Описание: Not only does this book discuss the basic ingredients traditionally used in meat products, but also emerging ingredients where research work is still being done. The chemistry of each ingredient is presented, as well as their advantages and disadvantages.

Автор: A.M. Pearson; T.R. Dutson
Название: Production and Processing of Healthy Meat, Poultry and Fish Products
ISBN: 0751403903 ISBN-13(EAN): 9780751403909
Издательство: Springer
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Цена: 23508.00 р.
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Описание: There is an increasing consumer demand for food products that are low in fat, salt and cholesterol at local, national and international levels. This book examines the nutritional principles behind the drive for reductions in fat, salt and cholesterol in our diet, and illustrates formulations and procedures utilized to produce such products.

Автор: A. M. Pearson
Название: Quality Attributes and their Measurement in Meat, Poultry and Fish Products
ISBN: 1461359066 ISBN-13(EAN): 9781461359067
Издательство: Springer
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Цена: 15672.00 р.
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Описание: 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.

Автор: A.M. Pearson; T.R. Dutson
Название: Production and Processing of Healthy Meat, Poultry and Fish Products
ISBN: 1461284295 ISBN-13(EAN): 9781461284291
Издательство: Springer
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Цена: 20896.00 р.
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Описание: The central theme for this volume was chosen since consumers have great interest in purchasing low fat, low salt and reduced cholesterol meat, poultry and fish products. Chapter 5 discusses the scientific basis for reducing the salt (sodium) content in food products and the health benefits derived from lowering salt intake.

Автор: Fereidoon Shahidi
Название: Flavor of Meat and Meat Products
ISBN: 1461359112 ISBN-13(EAN): 9781461359111
Издательство: Springer
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Цена: 14365.00 р.
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Описание: Flavour is an important sensory aspect of the overall acceptability of meat products. 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.

Автор: Knipe
Название: Thermal Processing of Ready-to-Eat Meat Products
ISBN: 0813801486 ISBN-13(EAN): 9780813801483
Издательство: Wiley
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Цена: 33098.00 р.
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Описание: Critical technical information on thermal processing of RTE meat products Editors and authors are renowned meat industry experts Covers key regulatory aspects of RTE meat production.