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210512 ||| eng |
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|a books978-3-03943-373-5
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|a 9783039433735
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|a 9783039433728
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1 |
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|a Panea, Begoña
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| 245 |
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|a Quality and Safety of Meat Products
|h Elektronische Ressource
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| 260 |
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|a Basel, Switzerland
|b MDPI - Multidisciplinary Digital Publishing Institute
|c 2020
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| 300 |
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|a 1 electronic resource (154 p.)
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| 653 |
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|a quality control
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| 653 |
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|a M. pectoralis superficialis
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| 653 |
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|a oil
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| 653 |
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|a veal
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| 653 |
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|a catfish
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| 653 |
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|a traditional meat products
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| 653 |
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|a batters
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| 653 |
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|a best practice
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| 653 |
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|a Salmonella
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| 653 |
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|a sensory analysis
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| 653 |
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|a carbon monoxide
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| 653 |
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|a beef
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| 653 |
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|a oil content
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| 653 |
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|a shelf-life
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| 653 |
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|a thermal inactivation
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| 653 |
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|a volatile compounds
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| 653 |
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|a CO
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| 653 |
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|a cecina
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| 653 |
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|a black soldier fly
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| 653 |
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|a Hermetia illucens
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| 653 |
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|a packaging
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| 653 |
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|a vacuum impregnation
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| 653 |
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|a muscle foods
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| 653 |
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|a sensory quality
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| 653 |
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|a sodium chloride brine
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| 653 |
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|a ovine
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| 653 |
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|a intrinsic
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| 653 |
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|a cluster
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| 653 |
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|a Campylobacter
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| 653 |
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|a Escherichia coli O157:H7
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| 653 |
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|a Staphylococcus aureus
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| 653 |
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|a chicken
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| 653 |
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|a moisture-enhanced meat
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| 653 |
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|a broiler
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| 653 |
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|a Research & information: general / bicssc
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| 653 |
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|a Spirulina
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| 653 |
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|a lamb meat
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| 653 |
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|a Biology, life sciences / bicssc
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| 653 |
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|a enhanced meat
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| 653 |
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|a quality
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| 653 |
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|a extrinsic
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| 653 |
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|a lamb
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| 653 |
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|a breast meat
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| 653 |
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|a freshness
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| 653 |
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|a cull cows
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| 653 |
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|a texture
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| 653 |
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|a aldehydes
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| 653 |
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|a microstructure
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| 653 |
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|a meat quality
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| 653 |
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|a regulation
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| 653 |
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|a poultry
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| 653 |
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|a meat confit
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| 653 |
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|a modified atmosphere packaging
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| 653 |
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|a aldehyde ratios
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| 653 |
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|a Listeria monocytogenes
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| 700 |
1 |
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|a Ripoll, Guillermo
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| 700 |
1 |
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|a Panea, Begoña
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| 700 |
1 |
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|a Ripoll, Guillermo
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| 041 |
0 |
7 |
|a eng
|2 ISO 639-2
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| 989 |
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|b DOAB
|a Directory of Open Access Books
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| 500 |
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|a Creative Commons (cc), https://creativecommons.org/licenses/by/4.0/
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| 024 |
8 |
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|a 10.3390/books978-3-03943-373-5
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| 856 |
4 |
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|u https://www.mdpi.com/books/pdfview/book/3078
|7 0
|x Verlag
|3 Volltext
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| 856 |
4 |
2 |
|u https://directory.doabooks.org/handle/20.500.12854/69288
|z DOAB: description of the publication
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0 |
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|a 000
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| 520 |
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|a Food safety is a major problem around the world, both with regard to human suffering and with respect to economic costs. Scientific advances have increased our knowledge surrounding the nutritional characteristics of foods and their effects on health. This means that a large proportion of consumers are much more conscious with respect to what they eat and their demands for quality food. Food quality is a complex term that includes, in addition to safety, other intrinsic characteristics, such as appearance, color, texture and flavor, and also extrinsic characteristics, such as perception or involvement.
|