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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 |
|---|---|
| Autor principal: | |
| Otros Autores: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Hoboken :
CRC Press,
2011.
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| Temas: | |
| Acceso en línea: | Texto completo |
MARC
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|---|---|---|---|
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| 003 | OCoLC | ||
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| 049 | |a UAMI | ||
| 100 | 1 | |a Nollet, Leo M. L. | |
| 245 | 1 | 0 | |a Handbook of Analysis of Edible Animal By-Products. |
| 260 | |a Hoboken : |b CRC Press, |c 2011. | ||
| 300 | |a 1 online resource (464 pages) | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 505 | 0 | |a Front Cover; Contents; Preface; Editors; Contributors; Chapter 1: Introduction--Offal Meat: Definitions, Regions, Cultures, and Generalities; Chapter 2: Food-Grade Proteins from Animal By-Products: Their Usage and Detection Methods; Chapter 3: Analysis of Rendered Fats; Chapter 4: Analysis of Cholesterol in Edible Animal By-Products; Chapter 5: Oxidation; Chapter 6: Color Measurements on Edible Animal By-Products and Muscle-Based Foods; Chapter 7: Composition and Calories; Chapter 8: Essential Amino Acids; Chapter 9: Fatty Acids; Chapter 10: Vitamins; Chapter 11: Minerals and Trace Elements. | |
| 505 | 8 | |a Chapter 12: Spoilage DetectionChapter 13: Microbial Foodborne Pathogens; Chapter 14: Mycotoxins and Toxins; Chapter 15: Detection of Bone in Meat; Chapter 16: Detection of Adulterations: Identification of Animal Species; Chapter 17: Detection of Neuronal Tissues and Other Non-Muscle Tissues with Respect to TSE; Chapter 18: Residues of Food Contact Materials; Chapter 19: Growth Promoters; Chapter 20: Antibiotics; Chapter 21: Environmental Contaminants: Pesticides; Chapter 22: Environmental Contaminants: Heavy Metals. | |
| 505 | 8 | |a Chapter 23: Environmental Contaminants: Polychlorinated Biphenyls in Edible Animal By-ProductsBack Cover. | |
| 520 | |a 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. | ||
| 588 | 0 | |a Print version record. | |
| 546 | |a English. | ||
| 590 | |a ProQuest Ebook Central |b Ebook Central Academic Complete | ||
| 650 | 0 | |a Food of animal origin |x Analysis. | |
| 650 | 6 | |a Aliments d'origine animale |x Analyse. | |
| 650 | 7 | |a TECHNOLOGY & ENGINEERING |x Food Science. |2 bisacsh | |
| 650 | 7 | |a COOKING |x General. |2 bisacsh | |
| 700 | 1 | |a Toldra, Fidel. | |
| 758 | |i has work: |a Handbook of analysis of edible animal by-products (Text) |1 https://id.oclc.org/worldcat/entity/E39PCGTXdyQtGqvXFbpqTRc4C3 |4 https://id.oclc.org/worldcat/ontology/hasWork | ||
| 776 | 0 | 8 | |i Print version: |a Nollet, Leo M.L. |t Handbook of Analysis of Edible Animal By-Products. |d Hoboken : CRC Press, ©2011 |z 9781439803608 |
| 856 | 4 | 0 | |u https://ebookcentral.uam.elogim.com/lib/uam-ebooks/detail.action?docID=681288 |z Texto completo |
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