01032nam a2200157 a 450000100080000000500110000800800410001910000160006024500400007626000360011650000180015252006550017065000170082565300160084270000160085818709962011-07-01       1999    bl uuuu      00u1 u    #d1 aTANG HO, C.  aQuality attributes of muscle foods.  aNew York: Kluwer Academicc1999  aCompra FAPESP  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.  ameat quality  aMuscle food1 aSHAHIDI, F.