Current Advances in Meat Nutritional, Sensory and Physical Quality Improvement
Within the idea and objective of bringing together original studies dealing with the continuum aspects of meat, i.e., from farm to fork, this book grouped papers on the study of the nutritional, sensory, and technological aspects of carcass, muscle, meat, and meat-product qualities. This nook highli...
Guardat en:
| Autors principals: | , |
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| Format: | Online |
| Idioma: | anglès |
| Publicat: |
MDPI - Multidisciplinary Digital Publishing Institute
2021
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| Matèries: | |
| Accés en línia: | 46048 |
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Ítems similars: Current Advances in Meat Nutritional, Sensory and Physical Quality Improvement
- Carcass and Meat Quality in Ruminants
- Quality and Safety of Meat Products
- Consumer Preferences and Acceptance of Meat Products
- Improving the Sensory, Nutritional and Physicochemical Quality of Fresh Meat
- Impact of Pre-Mortem Factors on Meat Quality
- Novel Strategies for the Development of Healthier Meat and Meat Products and Determination of Their Quality Characteristics