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Beschreibung
This book explains the basics of the meat structure and the steps involved in the conversion of muscle into meat. Generally, the terms 'muscle' and 'meat' are used synonymous. But in meat science the transition of muscle into meat is explained vividly. The difference between the muscle and meat would be clearly understood. In addition, this book covers the mechanism of muscle contraction and the eating quality of meat. The book will serve the needs of students for the meat and food science.
Details
| Verlag | LAP LAMBERT Academic Publishing |
| Ersterscheinung | 16. Mai 2017 |
| Maße | 22 cm x 15 cm x 0.5 cm |
| Gewicht | 119 Gramm |
| Format | Softcover |
| ISBN-13 | 9783330088108 |
| Seiten | 68 |
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