Overview
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Table of contents (15 chapters)
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Flavor of meat and meat products—an overview
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Role of meat constituents and processing on flavour
Keywords
About this book
Editors and Affiliations
Bibliographic Information
Book Title: Flavor of Meat and Meat Products
Editors: Fereidoon Shahidi
DOI: https://doi.org/10.1007/978-1-4615-2177-8
Publisher: Springer New York, NY
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eBook Packages: Springer Book Archive
Copyright Information: Springer Science+Business Media Dordrecht 1994
Hardcover ISBN: 978-0-7514-0217-9Published: 31 December 1995
Softcover ISBN: 978-1-4613-5911-1Published: 05 November 2012
eBook ISBN: 978-1-4615-2177-8Published: 06 December 2012
Edition Number: 1
Number of Pages: XIII, 301
Topics: Food Science