Practical handbook on meat science and technology
| Main Authors: | , , |
|---|---|
| Format: | Book |
| Language: | English |
| Published: |
New Delhi, India :
Daya Publishing House
c2016
|
| Subjects: |
Table of Contents:
- 1. Common laboratory informations
- 2. Proximate composition
- 3. Physio-chemical properties
- 4. Minerals, vitamins and enzymes
- 5. Food additives and preservatives
- 6. Biochemical methods
- 7. Microbiological quality
- 8. Molecular techniques in meat industry
- 9. Sensory evaluation of meat products
- 10. Testing of packaging films