Meat Biotechnology
By: Toldra,Fidel.
Contributor(s): Toldr, Fidel.
Material type: BookPublisher: USA : Springer, 2010Edition: Softcover reprint of hardcover 1st ed. 2008.Description: 500 p.ISBN: 1441927212 (paperback); 9781441927217 (paperback).Subject(s): Meat Science | Food Science | BiotechnologyDDC classification: 664.92 Toldra 24784 1st 2010 Food.Science Summary: Meat and meat products constitute one of the most important foods in western societies. However, the area of meat biotechnology is not as comprehensively covered as other areas of food biotechnology. Missing from this area are the recent developments for better sensory and nutritional quality as well as improved safety. The main goal of this book is to provide the reader with the recent developments in biotechnology and their applications in the meat processing chain. To achieve this goal, the book is divided into four parts. The first part deals with the use of modern biotechnology applied to farm animals. The second part focuses on the recent biotechnological developments in starter cultures for better meat fermentation. The third part discusses current approaches to improve the quality and nutritional properties of meats. The final part presents the latest advances in protection against foodborne pathogens, and other recent trends in the field. Written by distinguished international contributors, this book brings together the advances in such varied and different biotechnological topics.Item type | Current location | Call number | Status | Date due | Barcode | Item holds |
---|---|---|---|---|---|---|
Books | UVAS Library Food Sci. & Human Nutrition | 664.92 Toldra 24784 1st 2010 Food.Science (Browse shelf) | Available | 24784 |
Browsing UVAS Library Shelves , Shelving location: Food Sci. & Human Nutrition Close shelf browser
No cover image available | ||||||||
664.9072 Nollet 32999 1st 2011 Food.Science Safety analysis of foods of animal origin | 664.9072 Nollet 33325 1st 2011 Food.Science Safety Analysis of Foods of Animal Origin | 664.92 AMIF 10994 Part.1 1959 Food.Science The Science Of Meat And Meat Products. | 664.92 Toldra 24784 1st 2010 Food.Science Meat Biotechnology | 664.941 Huss 27540 1st 2007 Food.Science Assesment and Management of Seafood Safety and Quality | 664.9452 Stringer 19878 1st 1992 Food.Science Chilled Foods : A Comprehensive Guide | 664.9452 Stringer 19881 1st 1992 Food.Science Chilled Foods : A Comprehensive Guide |
Meat and meat products constitute one of the most important foods in western societies. However, the area of meat biotechnology is not as comprehensively covered as other areas of food biotechnology. Missing from this area are the recent developments for better sensory and nutritional quality as well as improved safety. The main goal of this book is to provide the reader with the recent developments in biotechnology and their applications in the meat processing chain. To achieve this goal, the book is divided into four parts. The first part deals with the use of modern biotechnology applied to farm animals. The second part focuses on the recent biotechnological developments in starter cultures for better meat fermentation. The third part discusses current approaches to improve the quality and nutritional properties of meats. The final part presents the latest advances in protection against foodborne pathogens, and other recent trends in the field. Written by distinguished international contributors, this book brings together the advances in such varied and different biotechnological topics.
There are no comments for this item.