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Handbook of meat, poultry and seafood quality
A great need exists for valuable information on factors affecting the quality of animal related products. The second edition of Handbook of Meat, Poultry and Seafood Quality, focuses exclusively on quality aspects of products of animal origin, in depth discussions and recent developments in beef, pork, poultry, and seafood quality, updated sensory evaluation of different meat products, revised…
- Edisi
- 2nd ed.
- ISBN/ISSN
- 9781118352434
- Deskripsi Fisik
- .... hlm; .... cm.
- Judul Seri
- -
- No. Panggil
- E15
Proteomics in foods : principles and applications
Food proteomics is one of the most dynamic and fast-developing areas in food science. The goal of this book is to be a reference guide on the principles and the current and future potential applications of proteomics in food science and technology. More specifically, the book will discuss recent developments and the expected trends of the near future in food proteomics. The book will be divided…
- Edisi
- -
- ISBN/ISSN
- 9781461456261
- Deskripsi Fisik
- XVIII, 590 lembar
- Judul Seri
- -
- No. Panggil
- E158
Karya Umum 
Filsafat 
Agama 
Ilmu-ilmu Sosial 
Bahasa 
Ilmu-ilmu Murni 
Ilmu-ilmu Terapan 
Kesenian, Hiburan, dan Olahraga 
Kesusastraan 
Geografi dan Sejarah