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Description - Handbook of Meat, Poultry and Seafood Quality by Leo M. L. Nollet

The Handbook of Meat, Poultry and Seafood Quality commences with a discussion of basic scientific factors responsible for the quality of fresh, frozen and processed muscle foods, especially sensory attributes and flavors. Following sections discuss factors affecting the quality of beef, pork, poultry, and seafood. Under each muscle food, some or all of the following factors affecting the quality are discussed: * additives * aroma * color * contaminants * flavors * microbiology * moisture * mouthfeel * nutrition * packaging * safety * sensory attributes * shelf-life * stability * tainting * texture * water activity Editor Nollet heads a stellar editorial team and leads an international collection of over 60 expert contributors from government, industry, and academia in covering the key factors affecting the quality of beef, pork, poultry and fish and presenting them in a single source.

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Book Details

ISBN: 9780813824468
ISBN-10: 081382446X
Format: Hardback
(256mm x 187mm x 46mm)
Pages: 744
Imprint: Iowa State University Press
Publisher: Iowa State University Press
Publish Date: 1-Mar-2007
Country of Publication: United States

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Author Biography - Leo M. L. Nollet

Editor: Leo M.L. Nollet, PhD is Professor of Biotechnology at University College Ghent (Hogeschool Gent), Member of Ghent University Association, Ghent, Belgium. He is the author and coauthor of numerous articles, abstracts, and presentations, and books. His research interests include food analysis techniques, HPLC, and environmental analysis techniques. Dr. Nollet has edited and/or authored six books on analytical methodologies for food, drinking water, and environmental chemicals. Associate Editors: Terri Boylston, PhD, Iowa State University; Feng Chen, PhD, Clemson University; Patti C. Coggins, PhD, Mississippi State University; Maria Beatriz Gloria, PhD, Universidade Federal de Minas Gerais, Belo Horizonte, Brazil; Grethe Hyldig, PhD, Denmark Ministry of Food, Agriculture & Fisheries, Lyngby, Denmark; Chris R. Kerth, PhD, Auburn University; Lisa H. McKee, PhD, New Mexico State University; and Y.H. Hui, PhD, food industry consultant, West Sacramento, CA.

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