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|Material Type:||Internet resource|
|Document Type:||Book, Internet Resource|
|All Authors / Contributors:||
|Description:||xvi, 429 p. : ill. ; 24 cm.|
|Contents:||Flavor Of Muscle Foods. An Overview. The Chemistry of Meat Flavor. The Flavor of Beef. The Flavor of Pork. The Flavor of Poultry Meat. Sheepmeat Odor and Flavor. Flavor of Fish Meat. Flavor of Shellfish. Unami Flavor of Meat. Lipid-Derived Off-Flavors in Meat: Effect of Antioxidants Oxidation in Meat By-Products: Effect of Antioxidants and Maillard Reactants. Maillard Reactions and Meat Flavor Development. The Flavor of Cured Meat. Flavor Analysis of Dry-Cured Ham. Smoked Flavorings in Processed Meats. Instrumental Methods for Analyzing the Flavor of Muscle Foods. Assessment of Lipid Oxidation and Off-Flavor Development in Meat, Meat Products and Seafoods. Sensory and Statistical Analyses in Meat Flavor Research. Index|
|Responsibility:||edited by F. Shahidi.|