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Registro Completo |
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Biblioteca(s): |
Embrapa Pecuária Sudeste. |
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Data corrente: |
28/12/2010 |
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Data da última atualização: |
01/07/2011 |
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Autoria: |
TANG HO, C.; SHAHIDI, F. |
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Afiliação: |
CHI-TANG HO; FEREIDOON SHAHIDI, UNIVERSITY OF KENTUCKY. |
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Título: |
Quality attributes of muscle foods. |
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Ano de publicação: |
1999 |
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Fonte/Imprenta: |
New York: Kluwer Academic, 1999. |
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Idioma: |
Português |
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Notas: |
Compra FAPESP |
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Conteúdo: |
Quality characteristics of muscle food; Animal production origins of some mear color and flavor attributes; Vitamin E: effect on meat color and flavor; The high energy diet for salmon; effect of fat on mucle quality; Accumulation of conjugated linoleic Acid (CLA) in tissues of fish fed diets; Quality andshelf of meat in case-ready modified atmosphere packing; Storage stability of meat products as affected by organic and inorganic additives and functional ingredients; Currents status of meat flavor; Favor of lamb and muttun; effect of castration and slaughter age on the flavor of sheepmeat; Role of selected precursors in meat flavor formation. |
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Palavras-Chave: |
Muscle food. |
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Thesaurus Nal: |
meat quality. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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Marc: |
LEADER 01032nam a2200157 a 4500
001 1870996
005 2011-07-01
008 1999 bl uuuu 00u1 u #d
100 1 $aTANG HO, C.
245 $aQuality attributes of muscle foods.
260 $aNew York: Kluwer Academic$c1999
500 $aCompra FAPESP
520 $aQuality characteristics of muscle food; Animal production origins of some mear color and flavor attributes; Vitamin E: effect on meat color and flavor; The high energy diet for salmon; effect of fat on mucle quality; Accumulation of conjugated linoleic Acid (CLA) in tissues of fish fed diets; Quality andshelf of meat in case-ready modified atmosphere packing; Storage stability of meat products as affected by organic and inorganic additives and functional ingredients; Currents status of meat flavor; Favor of lamb and muttun; effect of castration and slaughter age on the flavor of sheepmeat; Role of selected precursors in meat flavor formation.
650 $ameat quality
653 $aMuscle food
700 1 $aSHAHIDI, F.
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Registro original: |
Embrapa Pecuária Sudeste (CPPSE) |
