| 书目名称 | Methods to Assess the Quality of Meat Products |
| 编辑 | José Manuel Lorenzo,Rubén Domínguez,Paulo E.S. Mun |
| 视频video | |
| 概述 | Includes cutting-edge methods and protocols.Provides step-by-step detail essential for reproducible results.Contains key notes and implementation advice from the experts |
| 丛书名称 | Methods and Protocols in Food Science |
| 图书封面 |  |
| 描述 | .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. . |
| 出版日期 | Book 2022 |
| 关键词 | Muscle products; Shelf life; Spectrophotometric methods; Sensory analysis; HPLC |
| 版次 | 1 |
| doi | https://doi.org/10.1007/978-1-0716-2002-1 |
| isbn_softcover | 978-1-0716-2004-5 |
| isbn_ebook | 978-1-0716-2002-1Series ISSN 2662-950X Series E-ISSN 2662-9518 |
| issn_series | 2662-950X |
| copyright | The Editor(s) (if applicable) and The Author(s), under exclusive license to Springer Science+Busines |
发表于 2025-3-21 17:51:29
