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Flavor of Meat and Meat Products

Flavour is an important sensory aspect of the overall acceptability of meat products. Raw meat has a large number of aroma precursors and;

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Handbook of Meat and Meat Processing

Retitled to reflect expansion of coverage from the first edition, Handbook of Meat and Meat Processing, Second Edition, contains a complete;

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New Aspects of Meat Quality

> Includes five new chapters that cover the role of proteolysis, meat flavor, meat bi-products, and meat and public health ;

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Lawrie's Meat Science

third section exploring the eating quality of meat, from flavor to color. The final section reviews meat safety, authenticity, and the effect;

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Sustainable Meat Production and Processing

Sustainable Meat Production and Processing presents current solutions to promote industrial sustainability and best practices in meat;

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Practical Handbook on Meat Science and Technology

Meat consumers of the country can only remain healthy and work for national development if they are assured the supply of safe and;

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Meat Products Handbook

There has long been a need for a comprehensive one-volume reference on the main types of processed meat products and their methods;

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Thermal Processing of Ready-to-Eat Meat Products

products. Edited and authored by the most experienced and knowledgeable people in the meat industry on this subject, the book addresses all;

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Meat Consumption & Health

In this book, the authors present current research in the study of meat consumption and health. Topics include strategies to improve the;

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Handbook of Meat Processing

is divided into three parts. Part one, Technologies,begins with discussions on meat chemistry, biochemistry and qualityand then provides background;

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The Science of Animal Growth and Meat Technology

The Science of Animal Growth and Meat Technology, Second Edition, combines fundamental science- based and applied, practical concepts;

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Poultry Products Processing

, microbiology, sanitation methods, and HACCP, including models for primary and further processing. Material on meat color, color defects, flavor, and;

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Food Composition and Analysis

arabinoxylan microspheres; active packaging based on the release of carvacrol and thymol for fresh food; enzymes for the flavor, dairy, and baking;

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Food Composition and Analysis

arabinoxylan microspheres; active packaging based on the release of carvacrol and thymol for fresh food; enzymes for the flavor, dairy, and baking;

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Handbook of Fermented Meat and Poultry

Fermented meat products have been consumed for centuries in many different parts of the world and constitute one of the most important;

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The Science of Meat Quality

Meat has been a long sought after source of nutrients in human diets. Its nutrient-dense composition of protein, fats, vitamins and;

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Fermented Meat Products

This book presents recent developments on the health and safety of fermented meat products. It discusses health aspects of select topics;

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Fermented Meat Products

This book presents recent developments on the health and safety of fermented meat products. It discusses health aspects of select topics;

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Lawrie's Meat Science

of meat professionals since its first edition in 1966. The new edition brings four new chapters and updated information related to the latest;

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Inspection & Protection of U.S. Meat & Poultry

The U.S. Department of Agriculture's (USDA's) Food Safety and Inspection Service (FSIS) must inspect most meat, poultry, and processed egg;

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Healthy Food Perspectives, Availability and Consumption

ingredients to improve the texture, color, and flavor of raw meat products, as chorizo, or cooked meat products, as sausages. Candelilla wax oleogel;

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Meat Processing

Meat is both a major food in its own right and a staple ingredient in many food products. With its distinguished editors and an;

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Emerging Technologies in Meat Processing

Meat is a global product, which is traded between regions, countries and continents. The onus is on producers, manufacturers, transporters;

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Safety of Meat and Processed Meat

Safety of Meat and Processed Meat provides the reader with the recent developments in the safety of meat and processed meat, from the;

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Handbook of Meat, Poultry and Seafood Quality

of Meat, Poultry and Seafood Quality, focuses exclusively on quality aspects of products of animal origin, in depth discussions and recent;

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Meat Microbiology

The past twenty years have seen dramatic changes in the processing, storage, distribution and packaging of meat and meat products, and;

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Advances in Meat Processing Technology

Meat is a unique biological material with a central importance in nutrition and health. Advances in Meat Processing Technology merges the;

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