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· 제목 : Red Meat Science and Production: Volume 1. the Consumer and Extrinsic Meat Character (Paperback, 2019)
· 분류 : 외국도서 > 기술공학 > 기술공학 > 식품공학
· ISBN : 9789811378584
· 쪽수 : 246쪽
· 출판일 : 2020-08-16
· 분류 : 외국도서 > 기술공학 > 기술공학 > 식품공학
· ISBN : 9789811378584
· 쪽수 : 246쪽
· 출판일 : 2020-08-16
목차
Chapter 1. Introduction.- Chapter 2. The Red Meat Consumer.- Chapter 3. Safety.- Chapter 4. Traceability.- Chapter 5. Intrinsic Quality Factors: Carcass Quality Grading Systems.- Chapter 6. Intrinsic Quality Factors: Aroma.- Chapter 7. Intrensic Quality Factors: Tenderness .- Chapter 8. Intrensic Quality Factors: Juiciness.- Chapter 9. Intrensic Quality Factors: Flavor.- Chapter 10. Extrinsic Quality Factors:Price.- Chapter 11. Extrensic Quality Factors: Healthfulness.- Chapter 12. Extrensic Quality Factors: Environmental Impact.- Chapter 13. Extrensic Quality Factors: Humane Animal Management.- Chapter 14. Meat By-products.- Chapter 15. Integrated Global Red Meat.
