Chemistry of muscle-based foods (SP 106)

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Language: Anglais

Subjects for Chemistry of muscle-based foods (SP 106)

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330 p. · 23.4x15.6 cm
An exploration of muscle-based foods which discusses the conversion of living muscle into food, the growth and development of animals that provide muscle-based food, the relationship of muscle-based food to perceived eating and nutritional quality, and the chemistry of food technology.