Methods to Assess the Quality of Meat Products Hardback
Edited by Jose Manuel Lorenzo, Ruben Dominguez, Mirian Pateiro, Paulo E.S. Munekata
Part of the Methods and Protocols in Food Science series
Hardback
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Description
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.
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Out of StockMore expected soonContact us for further information
- Format:Hardback
- Pages:170 pages, 51 Illustrations, color; 5 Illustrations, black and white; XII, 170 p. 56 illus., 51 illu
- Publisher:Springer-Verlag New York Inc.
- Publication Date:26/02/2022
- Category:
- ISBN:9781071620014
£139.99
£96.42
Information
-
Out of StockMore expected soonContact us for further information
- Format:Hardback
- Pages:170 pages, 51 Illustrations, color; 5 Illustrations, black and white; XII, 170 p. 56 illus., 51 illu
- Publisher:Springer-Verlag New York Inc.
- Publication Date:26/02/2022
- Category:
- ISBN:9781071620014
