"Flavour" . . "Næringsstoffer" . . "Fleischbeschau." . . "Microstructure" . . "Forurenende stoffer" . . "Microbiological analysis" . . "Levnedsmiddelsammensætning" . . "Mykotoksiner" . . "Pollutants" . . "Sensorisk analyse" . . "Farve" . . "Fehérjék." . . "Mikrobiologisk analyse" . . "Patogener" . . "Genetically modified organisms" . . "Muskel." . . "Vækstfremmere dyr" . . "Sporbarhed" . . "Nutrients" . . "Viande Microbiologie Manuels d'enseignement supérieur." . . "Aroma, smag" . . "Húsipar technológia." . . "Traceability" . . "Meat analysis." . . "Meat analysis" . "Chemistry, Analytical methods." . . "Chemistry, Analytical methods" . "Kemi" . . "Chemistry" . . "Proximate composition" . . "Lebensmittelanalyse." . . "Texture" . . "Sensory analysis" . . "Parasitter" . . "Maksimal vandkapacitet" . . "Colour" . . "Kødprodukter" . . "Detektion, påvisning" . . "Meat products" . . "Antimicrobials" . . "Analysemetoder" . . "Food Contamination analysis." . . "Food Contamination analysis" . "Mikrostruktur" . . "Enzymes" . . "Tekstur" . . "Vandbindingsevne" . . "Meat" . . "Animal growth promoters" . . "Vareforfalskning" . . "Restkoncentrationer, medicinrester" . . "Nährwert." . . "TECHNOLOGY & ENGINEERING Food Science." . . "Analytical methods" . . "Adalékanyag élelmiszeripar." . . "Húsipar minőségvédelem." . . "Pathogens" . . "Élelmiszergazdaság minőségszabályozás." . . "Parasites" . . "Slagtekvalitet" . . "Enzymer" . . "Antimikrobielle stoffer" . . "Water binding capacity" . . "Viande Analyse." . . . "Aufsatzsammlung" . . . . . "Electronic books"@en . . . . . . . . . . . . . . . . . . . "Discusses the importance of the essential amino acids, vitamins, and minerals that are found in muscle foods. This book presents a comprehensive overview and description of the analytical techniques and application methodologies for this food group that comprises much of the Western diet."@en . . . . . . . . "Handbook of Muscle Foods Analysis"@en . . . . . . . . . "Handbook of muscle foods analysis"@en . "Handbook of muscle foods analysis" . . "Handbooks, manuals, etc"@en . . . . . . . . "Handbook of muscle foods analysis edited by Leo M.L. Nollet, Fidel Toldrá" . . . . . . . . . . . . . . . . . . . . . . . . . "This book presents globally pertinent sensory, nutritional, and technological applications for muscle foods. In today's nutrition-conscious society, there is a growing awareness among meat scientists and consumers about the importance of the essential amino acids, vitamins, and minerals found in muscle foods.\"Handbook of Muscle Foods Analysis\" provides a comprehensive overview and description of the analytical techniques and application methodologies for this important food group that comprises much of the Western diet. With contributions from more than 35 international experts, this authoritative volume focuses 16 of its chapters on the analysis of main chemical and biochemical compounds, such as: Peptides; Lipases; Glucohydrolases; Phospholipids; Cholesterol products; and, Nucleotides.This book includes a section devoted to safety strategies, particularly the detection of environmental toxins. Under the editorial guidance of world-renowned food analysis expert, Leo M.L. Nollet with Fidel Toldra, this 43-chapter resource clearly stands apart from the competition. Divided into five detailed sections, it provides in-depth discussion of essential sensory tools to determine color, texture, and flavor. It also discusses key preparation, cleanup, and separation techniques. This indispensable guide brings available literature into a one-stop source making it an essential tool for researchers and academicians in the meat processing industry."@en . . . . . . . . . . . . . "Handbooks and manuals"@en . . "Handbooks and manuals" . . . . . . . . . . . . . . "Genetisk modificerede organismer, GMO" . . "Mycotoxins" . . . . "Nutritive Value." . . "Nutritive Value" . "Carcass composition" . . "Detection" . . "Kød" . . "Analitikai kémia anyagvizsgálati módszerek tankönyv." . . "Meat Analysis Handbooks, manuals, etc." . . "Adulteration" . . "Water holding capacity" . .