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Muscle as Food (Food Science and Technology)
Muscle as Food - Food Science and Technology
Author: Author Unknown
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, _p_Muscle as Food provides two complete chapters on the unique properties of poultry and fish muscle. Among the topics covered are: — properties ...  more »
ISBN-13: 9780120841905
ISBN-10: 0120841908
Publication Date: 7/12/1986
Pages: 459
Edition: 1
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Publisher: Academic Press
Book Type: Hardcover
Members Wishing: 0
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