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商品詳細
Methods to Assess the Quality of Meat Products. 2022 ed.
・ISBN 978-1-0716-2001-4 hard EUR 169.99
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| 著者・編者 | Lorenzo, Jose Manuel / Dominguez, Ruben / Pateiro, Mirian / Munekata, Paulo E.S. (eds.), |
|---|---|
| シリーズ | (Methods and Protocols in Food Science) |
| 出版社 | (Springer-Verlag New York Inc., US) |
| 出版年月 | 2022 |
| ページ数 | 170 pp. |
| 言語 | ENG |
| ニュース番号 | ＜A02-83124＞ |
解説
This volume provides standardize analytical processes and techniques used for the analysis of meat and meat products. Chapters guide readers through methods on different chemical parameters, measurement of pH, correct determination of texture parameters in different meat and meat products, fat extraction, free amino acids, hydrolyzed amino acids extraction, nitrites and nitrates in meat and meat products, liquid chromatography, and techniques used for the determination of antioxidant capacity in meat and meat products.
Authoritative and cutting-edge, Methods to Assess the Quality of Meat Products aims to be a useful practical guide to researches to help further their study in this field.