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Handbook of Analysis of Edible Animal By-Products.
While muscle foods are the more commonly consumed portion of an animal, animal by-products such as the entrails and internal organs are also widely consumed. This handbook, unique in the world, provides food scientists with a full overview of the tools available for the analysis of these by-products...
| Clasificación: | Libro Electrónico |
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| Autor principal: | |
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| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Hoboken :
CRC Press,
2011.
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| Acceso en línea: | Texto completo |
| Sumario: | While muscle foods are the more commonly consumed portion of an animal, animal by-products such as the entrails and internal organs are also widely consumed. This handbook, unique in the world, provides food scientists with a full overview of the tools available for the analysis of these by-products. Known for their superior handbooks on processed meats and poultry, muscle meat, dairy, and seafood, editors Nollett and Todra take the same comprehensive approach. They bring together leading experts who look at the techniques and methodologies for analyzing nutritional and sensory qualities as we. |
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| Descripción Física: | 1 online resource (464 pages) |
| ISBN: | 9781439803615 1439803617 0203731522 9780203731529 0429166052 9780429166051 |