000 04838cam a2200421 i 4500
005 20221109185111.0
008 070530s2007 iaua bf 001 0 eng d
010 _a 2006022988
011 _aBIB MATCHES WORLDCAT
020 _a081382446X
_qalk. paper
020 _a9780813824468
_qalk. paper
035 _a(ATU)b11200546
035 _a(DLC) 2006022988
035 _a(OCoLC)70483447
040 _aDLC
_beng
_erda
_dATU
050 0 0 _aTX556.M4
_bH36 2007
082 0 0 _a363.1929
_222
245 0 0 _aHandbook of meat, poultry and seafood quality /
_ceditor, Leo M.L. Nollet ; associate editors, Terri Boylston [and others].
246 1 1 _aMeat, poultry and seafood quality
250 _aFirst edition.
264 1 _aAmes, Iowa :
_bBlackwell Pub.,
_c2007.
300 _axvi, 719 pages :
_billustrations ;
_c27 cm
336 _atext
_btxt
_2rdacontent
337 _aunmediated
_bn
_2rdamedia
338 _avolume
_bnc
_2rdacarrier
504 _aIncludes bibliographical references and index.
505 0 0 _g1.
_tFactors affecting food quality : a primer /
_rY. H. Hui --
_g2.
_tHazard analysis and critical control points and muscle food safety in the United States /
_rY. H. Hui --
_g3.
_tHistory, background, and objectives of sensory evaluation in muscle foods /
_rM. W. Schilling --
_g4.
_tChemical and biochemical aspects of color in muscle foods /
_rJ. A. Perez-Alvarez and J. Fernandez-Lopez --
_g5.
_tSensory : human biology and physiology /
_rM. A. Da Silva and F. Cendes --
_g6.
_tSensory methodology of muscle foods /
_rP. C. Coggins --
_g7.
_tObjective methods of sensory analysis /
_rJ. L. Montgomery --
_g8.
_tAttributes of muscle foods : color, texture, flavor /
_rP. C. Coggins --
_g9.
_tSensory characterization /
_rK. Bett-Garber --
_g10.
_tChemical characterization /
_rN. C. Da Costa and S. Eri --
_g11.
_tChemistry, technology, and safety of synthetic flavors /
_rR. K. Singh and E. Singh --
_g12.
_tProcess flavors /
_rH. H. Baek --
_g13.
_tSavory flavors /
_rC. Cerny --
_g14.
_tNatural flavors /
_rH. Kumagai --
_g15.
_tWood smoke flavor /
_rK. R. Cadwallader --
_g16.
_tBlended flavors /
_rS. X. Ma, Z. B. Xiao and F. Chen --
_g17.
_tOff flavors and rancidity in foods /
_rR. B. Pegg and F. Shahidi --
_g18.
_tLand animal products /
_rT. Boylston --
_g19.
_tMarine animal and plant products /
_rN. Narain and M. L. Nunes --
_g20.
_tMaillard reaction in flavor generation /
_rM. V. Romero and C. Ho --
_g21.
_tTraditional laboratory methods /
_rE. Mehinagic --
_g22.
_tRecent developments in flavor measurements /
_rJ.-L. Le Quere --
_g23.
_tSensory evaluation of beef flavor /
_rR. K. Miller --
_g24.
_tBeef quality and tainting /
_rJ. M. Martin --
_g25.
_tMicrobiological and sensory properties of beef /
_rJ. Thomas --
_g26.
_tQuality measurements in beef /
_rR. S. Chamul --
_g27.
_tShelf life of meats /
_rR. S. Chamul --
_g28.
_tPackaging and freezing of beef as related to sensory properties /
_rR. W. Rogers --
_g29.
_tFresh and frozen pork color /
_rD. H. Kropf --
_g30.
_tMicrobiological and sensory properties of fresh and frozen pork products /
_rL. McKee --
_g31.
_tPork taint /
_rW. B. Mikel --
_g32.
_tShelf life of fresh and frozen pork /
_rM. A. Carr --
_g33.
_tGeneral attributes of fresh and frozen poultry meat /
_rL. McKee --
_g34.
_tPoultry meat flavor /
_rP. L. Dawson and N. Spineli --
_g35.
_tColor of fresh and frozen poultry /
_rA. Totosaus, M. L. Perez-Chabela and I. Guerrero --
_g36.
_tShelf life of fresh and frozen poultry /
_rM. L. Perez-Chabela --
_g37.
_tPackaging of fresh and frozen poultry /
_rA. Totosaus and V. Kuri --
_g38.
_tMicrobiological and sensory properties of fresh and frozen poultry /
_rL. McKee --
_g39.
_tFish and sensory analysis in the fish chain /
_rG. Hyldig, E. Larsen and D. Green-Petersen --
_g40.
_tSensory profiling of fish, fish product, and shellfish /
_rG. Hyldig --
_g41.
_tQuality index methods /
_rG. Hyldig, A. Bremner, E. Martinsdottir and R. Schelvis --
_g42.
_tTexture of fish, fish products, and shellfish /
_rG. Hyldig and D. Nielsen --
_g43.
_tPerception of sensory quality of wild and farmed fish by experts, consumers, and chefs or cooks in the restaurant sector /
_rG. B. Olsson, M. Carlehog, M. Heide and J. Luten --
_g44.
_tQuality of frozen fish /
_rJ. Nielsen and F. Jessen --
_gApp.
_tStandards for meat, poultry and seafood in the United States /
_rY. H. Hui.
588 _aMachine converted from AACR2 source record.
650 0 _aMeat
_xQuality
_vHandbooks, manuals, etc.
_9694659
650 0 _aPoultry
_xQuality
_vHandbooks, manuals, etc.
_9793228
650 0 _aSeafood
_xQuality
_vHandbooks, manuals, etc.
_9793231
700 1 _aNollet, Leo M. L.,
_d1948-
_eeditor.
_9421722
700 1 _aBoylston, Terri,
_eeditor.
_91061449
907 _a.b11200546
_b03-10-17
_c27-10-15
942 _cB
945 _a363.1929 HAN
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