000			01713cam a22003015i 4500
001			21107957
003			OSt
005			20220216123837.0
008			190730s2019 mau 000 0 eng
010			_a 2019947179
020			_a9780128192337 _q(paperback)
040			_aDLC _beng _erda _cDLC
042			_apcc
100			_aBiswas, Kumar Ashim and Mandal, Kumar Prabhat. _eeditors
245	0	0	_aMeat quality analysis / _cAshim Kumar Biswas.
263			_a1111
264		1	_aCambridge : _bElsevier, _c2019.
300			_axx;437pages
336			_atext _btxt _2rdacontent
337			_aunmediated _bn _2rdamedia
338			_avolume _bnc _2rdacarrier
504			_aincludes index
520			_a"Meat Quality Analysis: Advanced Evaluation Methods, Techniques, and Technologies takes a modern approach to identify a compositional and nutritional analysis of meat and meat products, post-mortem aging methods, proteome analysis for optimization of the aging process, lipid profiles, including lipid mediated oxidations, meat authentication and traceability, strategies and detection techniques of potential food-borne pathogens, pesticide and drug residues, including antimicrobial growth promoters, food preservatives and additives, and sensory evaluation techniques. This practical reference will be extremely useful to researchers and scientists working in the meat industry, but will also be valuable to students entering fields of meat science, quality and safety"-- _cProvided by publisher.
700	1		_aBiswas, Ashim Kumar, _eeditor.
906			_a0 _bibc _corignew _d2 _eepcn _f20 _gy-gencatlg
942			_2lcc _cBK _n0
999			_c42 _d42