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Editore: Kluwer Academic / Plenum Publishing, New York, 1999
ISBN 10: 0306461161ISBN 13: 9780306461163
Da: Frey Fine Books, Rougemont, NC, U.S.A.
Libro Prima edizione
Hardcover. Condizione: Near Fine. 1st edition. 1st edition, with full number line. A Near Fine copy. 8vo., 433 pp., illustrated with charts, graphs, and diagrams. Bound in purple paper boards. Light shelf wear to the boards.
Editore: Springer, 2012
ISBN 10: 1461371449ISBN 13: 9781461371441
Da: GreatBookPrices, Columbia, MD, U.S.A.
Libro
Condizione: New.
Editore: Springer, 1999
ISBN 10: 0306461161ISBN 13: 9780306461163
Da: GreatBookPrices, Columbia, MD, U.S.A.
Libro
Condizione: New.
Editore: Springer, 2012
ISBN 10: 1461371449ISBN 13: 9781461371441
Da: booksXpress, Bayonne, NJ, U.S.A.
Libro
Soft Cover. Condizione: new.
Editore: Springer, 1999
ISBN 10: 0306461161ISBN 13: 9780306461163
Da: booksXpress, Bayonne, NJ, U.S.A.
Libro
Hardcover. Condizione: new.
Editore: Springer, 1999
ISBN 10: 0306461161ISBN 13: 9780306461163
Da: Ria Christie Collections, Uxbridge, Regno Unito
Libro Print on Demand
Condizione: New. PRINT ON DEMAND Book; New; Fast Shipping from the UK. No. book.
Editore: Springer, 2012
ISBN 10: 1461371449ISBN 13: 9781461371441
Da: Ria Christie Collections, Uxbridge, Regno Unito
Libro Print on Demand
Condizione: New. PRINT ON DEMAND Book; New; Fast Shipping from the UK. No. book.
Editore: Springer, 1999
ISBN 10: 0306461161ISBN 13: 9780306461163
Da: Lucky's Textbooks, Dallas, TX, U.S.A.
Libro
Condizione: New.
Editore: Springer, 2012
ISBN 10: 1461371449ISBN 13: 9781461371441
Da: Lucky's Textbooks, Dallas, TX, U.S.A.
Libro
Condizione: New.
Editore: Springer, 2012
ISBN 10: 1461371449ISBN 13: 9781461371441
Da: GreatBookPricesUK, Castle Donington, DERBY, Regno Unito
Libro
Condizione: New.
Editore: Springer, 1999
ISBN 10: 0306461161ISBN 13: 9780306461163
Da: GreatBookPricesUK, Castle Donington, DERBY, Regno Unito
Libro
Condizione: New.
Editore: Springer US Jun 1999, 1999
ISBN 10: 0306461161ISBN 13: 9780306461163
Da: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, Germania
Libro Print on Demand
Buch. Condizione: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -A major challenge for the meat and seafood industries continues to be that of pro ducing high-quality, wholesome products. Consumers' demand for reduced-fat, low-fat, and fat-free meats (red meat, poultry, and seafood) with acceptable flavor, texture, and other sensory characteristics or those similar to typical, traditional high-fat meats has im parted further urgency to rising to this challenge. Consequently, meat scientists strive to develop different antemortem strategies as well as to improve on existing postmortem processing technologies in order to meet this consumer demand. While the microbiological quality of meat, meat products, and seafoods is important from a food safety standpoint, it is the physicochemical attributes and the interactions of the various chemical components of muscle and ingredients which directly influence the product palatability and consumer acceptability. Virtually every step in production and processing, including animal dietary regime, antemortem stress conditions, postmortem handling, product formulation, temperature of processing, packaging, and storage, affects the quality attributes of muscle foods. 444 pp. Englisch.
Editore: Springer US Nov 2012, 2012
ISBN 10: 1461371449ISBN 13: 9781461371441
Da: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, Germania
Libro Print on Demand
Taschenbuch. Condizione: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -A major challenge for the meat and seafood industries continues to be that of pro ducing high-quality, wholesome products. Consumers' demand for reduced-fat, low-fat, and fat-free meats (red meat, poultry, and seafood) with acceptable flavor, texture, and other sensory characteristics or those similar to typical, traditional high-fat meats has im parted further urgency to rising to this challenge. Consequently, meat scientists strive to develop different antemortem strategies as well as to improve on existing postmortem processing technologies in order to meet this consumer demand. While the microbiological quality of meat, meat products, and seafoods is important from a food safety standpoint, it is the physicochemical attributes and the interactions of the various chemical components of muscle and ingredients which directly influence the product palatability and consumer acceptability. Virtually every step in production and processing, including animal dietary regime, antemortem stress conditions, postmortem handling, product formulation, temperature of processing, packaging, and storage, affects the quality attributes of muscle foods. 444 pp. Englisch.
Editore: Springer US, 1999
ISBN 10: 0306461161ISBN 13: 9780306461163
Da: moluna, Greven, Germania
Libro
Gebunden. Condizione: New.
Editore: Springer US, 2012
ISBN 10: 1461371449ISBN 13: 9781461371441
Da: moluna, Greven, Germania
Libro
Condizione: New.
Editore: Springer, 1999
ISBN 10: 0306461161ISBN 13: 9780306461163
Da: GreatBookPrices, Columbia, MD, U.S.A.
Libro
Condizione: As New. Unread book in perfect condition.
Editore: Springer US, 2012
ISBN 10: 1461371449ISBN 13: 9781461371441
Da: AHA-BUCH GmbH, Einbeck, Germania
Libro
Taschenbuch. Condizione: Neu. Druck auf Anfrage Neuware - Printed after ordering - A major challenge for the meat and seafood industries continues to be that of pro ducing high-quality, wholesome products. Consumers' demand for reduced-fat, low-fat, and fat-free meats (red meat, poultry, and seafood) with acceptable flavor, texture, and other sensory characteristics or those similar to typical, traditional high-fat meats has im parted further urgency to rising to this challenge. Consequently, meat scientists strive to develop different antemortem strategies as well as to improve on existing postmortem processing technologies in order to meet this consumer demand. While the microbiological quality of meat, meat products, and seafoods is important from a food safety standpoint, it is the physicochemical attributes and the interactions of the various chemical components of muscle and ingredients which directly influence the product palatability and consumer acceptability. Virtually every step in production and processing, including animal dietary regime, antemortem stress conditions, postmortem handling, product formulation, temperature of processing, packaging, and storage, affects the quality attributes of muscle foods.
Editore: Springer US, 1999
ISBN 10: 0306461161ISBN 13: 9780306461163
Da: AHA-BUCH GmbH, Einbeck, Germania
Libro
Buch. Condizione: Neu. Druck auf Anfrage Neuware - Printed after ordering - A major challenge for the meat and seafood industries continues to be that of pro ducing high-quality, wholesome products. Consumers' demand for reduced-fat, low-fat, and fat-free meats (red meat, poultry, and seafood) with acceptable flavor, texture, and other sensory characteristics or those similar to typical, traditional high-fat meats has im parted further urgency to rising to this challenge. Consequently, meat scientists strive to develop different antemortem strategies as well as to improve on existing postmortem processing technologies in order to meet this consumer demand. While the microbiological quality of meat, meat products, and seafoods is important from a food safety standpoint, it is the physicochemical attributes and the interactions of the various chemical components of muscle and ingredients which directly influence the product palatability and consumer acceptability. Virtually every step in production and processing, including animal dietary regime, antemortem stress conditions, postmortem handling, product formulation, temperature of processing, packaging, and storage, affects the quality attributes of muscle foods.
Editore: Springer, 1999
ISBN 10: 0306461161ISBN 13: 9780306461163
Da: GreatBookPricesUK, Castle Donington, DERBY, Regno Unito
Libro
Condizione: As New. Unread book in perfect condition.
Editore: Springer-Verlag New York Inc., 2012
ISBN 10: 1461371449ISBN 13: 9781461371441
Da: Kennys Bookshop and Art Galleries Ltd., Galway, GY, Irlanda
Libro
Condizione: New. Editor(s): Xiong, Youling L.; Ho, Chi-Tang; Shahidi, Fereidoon. Num Pages: 433 pages, biography. BIC Classification: TDCT. Category: (P) Professional & Vocational. Dimension: 254 x 178 x 22. Weight in Grams: 839. . 2012. Softcover reprint of the original 1st ed. 1999. Paperback. . . . .
Editore: Springer Science+Business Media, 1999
ISBN 10: 0306461161ISBN 13: 9780306461163
Da: Kennys Bookshop and Art Galleries Ltd., Galway, GY, Irlanda
Libro
Condizione: New. Addresses developments in muscle food research with emphasis on the physiochemical and biochemical characteristics of muscle food components. This book contains a discussion of the quality attributes of muscle foods, particularly the product texture, functionality, color, and flavor, as related to their production, processing, and storage. Editor(s): Xiong, Youling L.; Ho, Chi-Tang; Shahidi, Fereidoon. Num Pages: 433 pages, biography. BIC Classification: PN; TDCT. Category: (P) Professional & Vocational. Dimension: 254 x 178 x 25. Weight in Grams: 1770. . 1999. Hardback. . . . .
Editore: Springer, 2012
ISBN 10: 1461371449ISBN 13: 9781461371441
Da: dsmbooks, Liverpool, Regno Unito
Libro
Paperback. Condizione: Like New. Like New. book.
Editore: Springer, 2012
ISBN 10: 1461371449ISBN 13: 9781461371441
Da: GreatBookPrices, Columbia, MD, U.S.A.
Libro
Condizione: As New. Unread book in perfect condition.
Editore: Springer, 2012
ISBN 10: 1461371449ISBN 13: 9781461371441
Da: GreatBookPricesUK, Castle Donington, DERBY, Regno Unito
Libro
Condizione: As New. Unread book in perfect condition.
Editore: Springer-Verlag New York Inc., 2012
ISBN 10: 1461371449ISBN 13: 9781461371441
Da: Kennys Bookstore, Olney, MD, U.S.A.
Libro
Condizione: New. Editor(s): Xiong, Youling L.; Ho, Chi-Tang; Shahidi, Fereidoon. Num Pages: 433 pages, biography. BIC Classification: TDCT. Category: (P) Professional & Vocational. Dimension: 254 x 178 x 22. Weight in Grams: 839. . 2012. Softcover reprint of the original 1st ed. 1999. Paperback. . . . . Books ship from the US and Ireland.
Editore: Springer Science+Business Media, 1999
ISBN 10: 0306461161ISBN 13: 9780306461163
Da: Kennys Bookstore, Olney, MD, U.S.A.
Libro
Condizione: New. Addresses developments in muscle food research with emphasis on the physiochemical and biochemical characteristics of muscle food components. This book contains a discussion of the quality attributes of muscle foods, particularly the product texture, functionality, color, and flavor, as related to their production, processing, and storage. Editor(s): Xiong, Youling L.; Ho, Chi-Tang; Shahidi, Fereidoon. Num Pages: 433 pages, biography. BIC Classification: PN; TDCT. Category: (P) Professional & Vocational. Dimension: 254 x 178 x 25. Weight in Grams: 1770. . 1999. Hardback. . . . . Books ship from the US and Ireland.