Handbook of meat, poultry and seafood quality:
Gespeichert in:
| Weitere Verfasser: | |
|---|---|
| Format: | Buch |
| Sprache: | English |
| Veröffentlicht: |
Ames, Iowa
Blackwell Publ.
2007
|
| Ausgabe: | 1. ed. |
| Schlagworte: | |
| Online-Zugang: | Inhaltsverzeichnis Inhaltsverzeichnis |
| Beschreibung: | Includes bibliographical references and index |
| Beschreibung: | XVI, 719 S. Ill., graph. Darst. |
| ISBN: | 081382446X 9780813824468 |
Internformat
MARC
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| 020 | |a 081382446X |9 0-8138-2446-X | ||
| 020 | |a 9780813824468 |9 978-0-8138-2446-8 | ||
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| 245 | 1 | 0 | |a Handbook of meat, poultry and seafood quality |c Editor: Leo Nollet ... |
| 250 | |a 1. ed. | ||
| 264 | 1 | |a Ames, Iowa |b Blackwell Publ. |c 2007 | |
| 300 | |a XVI, 719 S. |b Ill., graph. Darst. | ||
| 336 | |b txt |2 rdacontent | ||
| 337 | |b n |2 rdamedia | ||
| 338 | |b nc |2 rdacarrier | ||
| 500 | |a Includes bibliographical references and index | ||
| 650 | 7 | |a Meat Quality |2 cabt | |
| 650 | 7 | |a Seafoods |2 cabt | |
| 650 | 7 | |a Pigmeat |2 cabt | |
| 650 | 7 | |a Beef |2 cabt | |
| 650 | 7 | |a Poultry Meat |2 cabt | |
| 650 | 7 | |a Flavour |2 cabt | |
| 650 | 7 | |a Sensory Evaluation |2 cabt | |
| 650 | 0 | 7 | |a Meeresfische |0 (DE-588)4038315-5 |2 gnd |9 rswk-swf |
| 650 | 0 | 7 | |a Hühnerfleisch |0 (DE-588)4160744-2 |2 gnd |9 rswk-swf |
| 650 | 0 | 7 | |a Lebensmittelqualität |0 (DE-588)4343361-3 |2 gnd |9 rswk-swf |
| 650 | 0 | 7 | |a Meeresfrüchte |0 (DE-588)4114550-1 |2 gnd |9 rswk-swf |
| 650 | 0 | 7 | |a Fleischqualität |0 (DE-588)4136636-0 |2 gnd |9 rswk-swf |
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| 700 | 1 | |a Nollet, Leo M. L. |4 edt | |
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Datensatz im Suchindex
| _version_ | 1804145186047000576 |
|---|---|
| adam_text | Contents
List of Contributors, ix
Preface, xv
Part I. General Food Quality Factors
1. Factors Affecting Food Quality: A Primer 3
Y. H. Hui
2. Hazard Analysis and Critical Control Points
and Muscle Food Safety in the United States 7
Y. H. Hui
Part II. Sensory Attributes of Muscle Foods
3. History, Background, and Objectives of Sensory Evaluation
in Muscle Foods 15
M. W. Schilling
4. Chemical and Biochemical Aspects of Color in Muscle Foods 25
J. A. Pérez-Alvarez and J. Fernández-López
5. Sensory: Human Biology and Physiology 45
At. A. Da Silva and F Cendes
6. Sensory Methodology of Muscle Foods 61
P. C. Coggins
7. Objective Methods of Sensory Analysis 71
J. L. Montgomery
8. Attributes of Muscle Foods: Color, Texture, Flavor 89
P. C. Coggins
Part III. Flavors
9. Sensory Characterization 101
K. Bett-Garber
10. Chemical Characterization 111
N. C. Da Costa and S. Eri
11. Chemistry, Technology, and Safety of Synthetic Flavors 127
R. K. Singh and E. Singh
12. Process Flavors 151
H. H. Baek
13. Savory Flavors 163
C. Cernv
vi Contents
14. Natural Flavors 183
H. Kumagai
15. Wood Smoke Flavor 201
K. R. Cadwallader
16. Blended Flavors 211
S. X. Ma, Z. B. Xiao, and F. Chen
17. Off Flavors and Rancidity in Foods 217
R. B. Pegg and F Shahidi
18. Land Animal Products 229
T. Boylston
19. Marine Animal and Plant Products 243
TV. Narain andM. L. Nunes
20. Maillard Reaction in Flavor Generation 259
M. V. Romero and C. Ho
21. Traditional Laboratory Methods 275
E. Mehinagic
22. Recent Developments in Flavor Measurements 293
J-L. Le Quéré
Part IV. Beef Quality
23. Sensory Evaluation of Beef Flavor 311
R. K. Miller
24. Beef Quality and Tainting 327
J. M. Martin
25. Microbiological and Sensory Properties of Beef 333
J. Thomas
26. Quality Measurements in Beef 341
R. S. Chamul
27. Shelf Life of Meats 357
R. S. Chamul
28. Packaging and Freezing of Beef as Related to Sensory
Properties 369
R. W. Rogers
Part V. Pork Quality
29. Fresh and Frozen Pork Color 377
D. H. Kropf
30. Microbiological and Sensory Properties of Fresh and Frozen Pork
Products 395
L. McKee
31. Pork Taint 405
W. B. Mikel
32. Shelf Life of Fresh and Frozen Pork 417
M. A. Can-
Part VI. Poultry Quality
33. General Attributes of Fresh and Frozen Poultry Meat 429
L. McKee
34. Poultry Meat Flavor 439
P. L Dowson and N. Spineli
Contents
35. Color of Fresh and Frozen Poultry 455
A. Totosaus, M. L. Pérez-Chabela, and I. Guerrero
36. Shelf Life of Fresh and Frozen Poultry 467
M. L. Pérez-Chabela
37. Packaging of Fresh and Frozen Poultry 475
A. Totosaus and V. Kuri
38. Microbiological and Sensory Properties of Fresh
and Frozen Poultry 487
L. McKee
Part VU. Seafood Quality
39. Fish and Sensory Analysis in the Fish Chain 499
G. Hyldig, E. Larsen, and D. Green-Petersen
40. Sensory Profiling of Fish, Fish Product, and Shellfish 511
G. Hyldig
41. Quality Index Methods 529
G. Hyldig, A. Bremner, E. Martinsdóttir, and R. Schelvis
42. Texture of Fish, Fish Products, and Shellfish 549
G. Hyldig and D. Nielsen
43. Perception of Sensory Quality of Wild and Farmed Fish by Experts,
Consumers, and Chefs or Cooks in the Restaurant Sector 563
G. B. Olsson, M. Carlehög, M. Heide, and J. Luten
44. Quality of Frozen Fish 577
J. Nielsen and F. Jessen
Appendix. Standards for Meat, Poultry and Seafood
in the United States 589
Y. H. Hui
Index, 695
|
| any_adam_object | 1 |
| author2 | Nollet, Leo M. L. |
| author2_role | edt |
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| building | Verbundindex |
| bvnumber | BV026589877 |
| callnumber-first | T - Technology |
| callnumber-label | TX556 |
| callnumber-raw | TX556.M4 |
| callnumber-search | TX556.M4 |
| callnumber-sort | TX 3556 M4 |
| callnumber-subject | TX - Home Economics |
| ctrlnum | (OCoLC)828783367 (DE-599)GBV514730595 |
| dewey-full | 363.1929 |
| dewey-hundreds | 300 - Social sciences |
| dewey-ones | 363 - Other social problems and services |
| dewey-raw | 363.1929 |
| dewey-search | 363.1929 |
| dewey-sort | 3363.1929 |
| dewey-tens | 360 - Social problems and services; associations |
| discipline | Soziologie |
| edition | 1. ed. |
| format | Book |
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| id | DE-604.BV026589877 |
| illustrated | Illustrated |
| indexdate | 2024-07-09T23:15:26Z |
| institution | BVB |
| isbn | 081382446X 9780813824468 |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-022147492 |
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| physical | XVI, 719 S. Ill., graph. Darst. |
| publishDate | 2007 |
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| publisher | Blackwell Publ. |
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| spelling | Handbook of meat, poultry and seafood quality Editor: Leo Nollet ... 1. ed. Ames, Iowa Blackwell Publ. 2007 XVI, 719 S. Ill., graph. Darst. txt rdacontent n rdamedia nc rdacarrier Includes bibliographical references and index Meat Quality cabt Seafoods cabt Pigmeat cabt Beef cabt Poultry Meat cabt Flavour cabt Sensory Evaluation cabt Meeresfische (DE-588)4038315-5 gnd rswk-swf Hühnerfleisch (DE-588)4160744-2 gnd rswk-swf Lebensmittelqualität (DE-588)4343361-3 gnd rswk-swf Meeresfrüchte (DE-588)4114550-1 gnd rswk-swf Fleischqualität (DE-588)4136636-0 gnd rswk-swf Meeresfrüchte (DE-588)4114550-1 s Lebensmittelqualität (DE-588)4343361-3 s 1\p DE-604 Fleischqualität (DE-588)4136636-0 s Hühnerfleisch (DE-588)4160744-2 s 2\p DE-604 Meeresfische (DE-588)4038315-5 s 3\p DE-604 Nollet, Leo M. L. edt http://www.loc.gov/catdir/toc/ecip0617/2006022988.html Inhaltsverzeichnis HBZ Datenaustausch application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=022147492&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis 1\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk 2\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk 3\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk |
| spellingShingle | Handbook of meat, poultry and seafood quality Meat Quality cabt Seafoods cabt Pigmeat cabt Beef cabt Poultry Meat cabt Flavour cabt Sensory Evaluation cabt Meeresfische (DE-588)4038315-5 gnd Hühnerfleisch (DE-588)4160744-2 gnd Lebensmittelqualität (DE-588)4343361-3 gnd Meeresfrüchte (DE-588)4114550-1 gnd Fleischqualität (DE-588)4136636-0 gnd |
| subject_GND | (DE-588)4038315-5 (DE-588)4160744-2 (DE-588)4343361-3 (DE-588)4114550-1 (DE-588)4136636-0 |
| title | Handbook of meat, poultry and seafood quality |
| title_auth | Handbook of meat, poultry and seafood quality |
| title_exact_search | Handbook of meat, poultry and seafood quality |
| title_full | Handbook of meat, poultry and seafood quality Editor: Leo Nollet ... |
| title_fullStr | Handbook of meat, poultry and seafood quality Editor: Leo Nollet ... |
| title_full_unstemmed | Handbook of meat, poultry and seafood quality Editor: Leo Nollet ... |
| title_short | Handbook of meat, poultry and seafood quality |
| title_sort | handbook of meat poultry and seafood quality |
| topic | Meat Quality cabt Seafoods cabt Pigmeat cabt Beef cabt Poultry Meat cabt Flavour cabt Sensory Evaluation cabt Meeresfische (DE-588)4038315-5 gnd Hühnerfleisch (DE-588)4160744-2 gnd Lebensmittelqualität (DE-588)4343361-3 gnd Meeresfrüchte (DE-588)4114550-1 gnd Fleischqualität (DE-588)4136636-0 gnd |
| topic_facet | Meat Quality Seafoods Pigmeat Beef Poultry Meat Flavour Sensory Evaluation Meeresfische Hühnerfleisch Lebensmittelqualität Meeresfrüchte Fleischqualität |
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