Muscle As Food (Food Science & Technology Monographs) - Softcover

9780120841912: Muscle As Food (Food Science & Technology Monographs)
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Emphasizing the properties of meat proteins, this volume has a broad-based examination of the factors that affect the process of converting muscle to meat. Unlike some books dealing with this subject, _p_Muscle as Food provides two complete chapters on the unique properties of poultry and fish muscle. Among the topics covered are: properties of the contractile proteins biochemical and physical changes during the conversion process changes occuring during storage and preservation functional properties of the myofibrillar system sensory and nutritional composition. This volume is a valuable teaching tool and reference source for students and researchers in the food, meat, and animal sciences.

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  • PublisherAcademic Press
  • Publication date1986
  • ISBN 10 0120841916
  • ISBN 13 9780120841912
  • BindingPaperback
  • Number of pages459

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9780120841905: Muscle as Food (Food Science and Technology)

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ISBN 10:  0120841908 ISBN 13:  9780120841905
Publisher: Academic Press, 1986
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  • 9780124119536: Muscle As Food

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Bechtel, Peter J. - editor
Published by Academic Press (1986)
ISBN 10: 0120841916 ISBN 13: 9780120841912
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ISBN 10: 0120841916 ISBN 13: 9780120841912
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