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Book Categories |
1 | Introduction to quality attributes and their measurement in meat, poultry and fish products | 1 |
2 | Color - its basis and importance | 34 |
3 | Colour of meat | 79 |
4 | Juiciness - its importance and some contributing factors | 94 |
5 | Measurement of water-holding capacity and juiciness | 125 |
6 | The chemical senses | 162 |
7 | Flavor and aroma chemistry | 184 |
8 | Flavor and aroma - its measurement | 202 |
9 | Species-specific flavors and odors | 222 |
10 | Flavor and aroma problems and their measurement in meat, poultry and fish products | 250 |
11 | Tenderness of meat, poultry and fish | 289 |
12 | Meat texture measurement | 316 |
13 | Product acceptability evaluation | 337 |
14 | Microbial growth and its control in meat, poultry and fish | 359 |
15 | Rapid methods for measurement and enumeration of microbial contamination | 404 |
16 | Food analysis and chemical residues in muscle foods | 441 |
17 | The contributions of meat, poultry and fish to the health and well being of man | 479 |
Index | 500 |
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