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Muscle as food /
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, Muscle as Food provides two complete chapters on the unique properties of poultry and fish muscle....
| Call Number: | Libro Electrónico |
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| Other Authors: | |
| Format: | Electronic eBook |
| Language: | Inglés |
| Published: |
[Place of publication not identified] :
Academic Press,
1986.
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| Series: | Food science and technology (Academic Press)
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| Subjects: | |
| Online Access: | Texto completo |