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20210425093000.0 |
| 008 |
100726s2009 flu eng |
| 020 |
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|a 1420045296 (hardcover : alk. paper)
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| 020 |
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|a 9781420045291 (hardcover : alk. paper)
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| 090 |
0 |
0 |
|a TX556.M4
|b H38 2009
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| 245 |
0 |
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|a Handbook of muscle foods analysis
|c edited by Leo M.L. Nollet, Fidel Toldra
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| 260 |
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|a Boca Raton, FL :
|b CRC Press ,
|c 2009
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| 300 |
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|a xix, 967 p. :
|b ill. ;
|c 26 cm.
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| 504 |
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|a Includes bibliographical references and index
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| 505 |
0 |
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|a 1. Chemistry and biochemistry -- 2. Processing control -- 3. Nutritional quality -- 4. Sensory quality -- 5. Safety
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| 520 |
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|a Discusses the importance of the essential amino acids, vitamins, and minerals that are found in muscle foods. This book presents a comprehensive overview and description of the analytical techniques and application methodologies for this food group that comprises much of the Western diet.
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| 650 |
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0 |
|a Meat
|x Analysis
|v Handbooks, manuals, etc.
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| 700 |
1 |
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|a Nollet, Leo M. L. ,
|d 1948- ,
|e editor
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| 700 |
1 |
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|a Toldra, Fidel ,
|e author
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| 856 |
4 |
1 |
|3 Table of contents only
|u http://www.loc.gov/catdir/toc/fy0903/2008025420.html
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| 999 |
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|a 1000134478
|b Book
|c OPEN SHELF (30 DAYS)
|e Tembila Campus
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