Find a copy online
Links to this item
Find a copy in the library
Finding libraries that hold this item...
|Additional Physical Format:||Print version:
Flavor of meat, meat products, and seafoods.
London ; New York : Blackie Academic & Professional, 1998
|Material Type:||Document, Internet resource|
|Document Type:||Internet Resource, Computer File|
|All Authors / Contributors:||
|ISBN:||1591247284 9781591247289 0751404845 9780751404845|
|Description:||1 online resource (xvi, 429 pages) : illustrations|
|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.|