Methods to Assess the Quality of Meat Products
Redigert av José Manuel Lorenzo, Rubén Domínguez, Mirian Pateiro, 2022.Del av serien Methods and Protocols in Food Science.
This volume provides standardize analytical processes and techniques used for the analysis of meat and meat products. Chapters guide readers through methods on different chemical parameters, measurement of pH, correct determination of texture parameters in different meat and meat products, fat extraction, free amino acids, hydrolyzed amino acids extraction, nitrites and nitrates in meat and meat products, liquid chromatography, and techniques used for the determination of antioxidant capacity in meat and meat products.
Authoritative and cutting-edge, Methods to Assess the Quality of Meat Products aims to be a useful practical guide to researches to help further their study in this field.
Språk: Engelsk
Oppdag mer
Methods to Assess the Quality of Meat Products
Redigert av José Manuel Lorenzo, Rubén Domínguez, Mirian Pateiro, 2022.Del av serien Methods and Protocols in Food Science.
This volume provides standardize analytical processes and techniques used for the analysis of meat and meat products. Chapters guide readers through methods on different chemical parameters, measurement of pH, correct determination of texture parameters in different meat and meat products, fat extraction, free amino acids, hydrolyzed amino acids extraction, nitrites and nitrates in meat and meat products, liquid chromatography, and techniques used for the determination of antioxidant capacity in meat and meat products.
Authoritative and cutting-edge, Methods to Assess the Quality of Meat Products aims to be a useful practical guide to researches to help further their study in this field.
Oppdag mer
Språk: Engelsk
Ved å fullføre kjøpet aksepterer du kjøpsvilkårene.
