Quality Attributes of Muscle Foods - Youling L Xiong - Books - Springer Science+Business Media - 9780306461163 - June 30, 1999
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Youling L Xiong
Quality Attributes of Muscle Foods 1999 edition

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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.

442 pages, biography

Media Books     Hardcover Book   (Book with hard spine and cover)
Released June 30, 1999
ISBN13 9780306461163
Publishers Springer Science+Business Media
Pages 433
Dimensions 178 × 254 × 25 mm   ·   798 g
Language English  
Editor Chi-Tang Ho
Editor Shahidi, Fereidoon
Editor Xiong, Youling L.

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