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· 제목 : Red Meat Science and Production: Volume 2. Intrinsic Meat Character (Paperback, 2019)
· 분류 : 외국도서 > 기술공학 > 기술공학 > 식품공학
· ISBN : 9789811378621
· 쪽수 : 306쪽
· 출판일 : 2020-08-16
· 분류 : 외국도서 > 기술공학 > 기술공학 > 식품공학
· ISBN : 9789811378621
· 쪽수 : 306쪽
· 출판일 : 2020-08-16
목차
Introduction.- The Red Meat Consumer.- Safety.- Traceability.- Intrinsic Quality Factors: Carcass Quality Grading Systems.- Intrinsic Quality Factors: Aroma.- Intrensic Quality Factors: Tenderness .- Intrensic Quality Factors: Juiciness.- Intrensic Quality Factors: Flavor.- Extrinsic Quality Factors:Price.- Extrensic Quality Factors: Healthfulness.- Extrensic Quality Factors: Environmental Impact.- Extrensic Quality Factors: Humane Animal Management.- Meat By-products.- Integrated Global Red Meat.
