Warmed Over Flavor of Meat 1987 Hardcover - 5 Angebote vergleichen
Bester Preis: € 3,97 (vom 04.10.2016)1
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Warmed-Over Flavor of Meat (1987)
EN HC US FEISBN: 9780126616057 bzw. 0126616051, in Englisch, Academic Press, gebundenes Buch, gebraucht, Erstausgabe.
Lieferung aus: Vereinigte Staaten von Amerika, zzgl. Versandkosten, Verandgebiet: DOM.
Von Händler/Antiquariat, Bibliohound, CA, Carlsbad, [RE:4].
NEAR FINE. X-LIB BUT PRISTINE! Very Clean, Tight, Unmarked Hardback w/NO page tears, stains, hi-lites, creases, or underlines. Usual lib stamps w/Text Like New. Very Clean Covers with No Shelfwear. Checked Out Only 3x! FreeTraking. Hardcover, 1st Edition.
Von Händler/Antiquariat, Bibliohound, CA, Carlsbad, [RE:4].
NEAR FINE. X-LIB BUT PRISTINE! Very Clean, Tight, Unmarked Hardback w/NO page tears, stains, hi-lites, creases, or underlines. Usual lib stamps w/Text Like New. Very Clean Covers with No Shelfwear. Checked Out Only 3x! FreeTraking. Hardcover, 1st Edition.
2
Warmed-Over Flavor of Meat (1987)
EN HC FEISBN: 9780126616057 bzw. 0126616051, in Englisch, Academic Press, gebundenes Buch, Erstausgabe.
Von Händler/Antiquariat, Bibliohound [356495], carlsbad, CA, U.S.A.
NEAR FINE. X-LIB BUT PRISTINE! Very Clean, Tight, Unmarked Hardback w/NO page tears, stains, hi-lites, creases, or underlines. Usual lib stamps w/Text Like New. Very Clean Covers with No Shelfwear. Checked Out Only 3x! FreeTraking.
NEAR FINE. X-LIB BUT PRISTINE! Very Clean, Tight, Unmarked Hardback w/NO page tears, stains, hi-lites, creases, or underlines. Usual lib stamps w/Text Like New. Very Clean Covers with No Shelfwear. Checked Out Only 3x! FreeTraking.
3
Symbolbild
Warmed-Over Flavor of Meat
EN USISBN: 9780126616057 bzw. 0126616051, in Englisch, Academic Pr, gebraucht.
Lieferung aus: Vereinigte Staaten von Amerika, Versandkostenfrei nach: USA.
Von Händler/Antiquariat, Better World Books.
Academic Pr. Used - Good. Shows some signs of wear, and may have some markings on the inside. 100% Money Back Guarantee. Shipped to over one million happy customers. Your purchase benefits world literacy!
Von Händler/Antiquariat, Better World Books.
Academic Pr. Used - Good. Shows some signs of wear, and may have some markings on the inside. 100% Money Back Guarantee. Shipped to over one million happy customers. Your purchase benefits world literacy!
4
Warmed-Over Flavor of Meat
EN NW EBISBN: 9780126616057 bzw. 0126616051, in Englisch, Elsevier Science, neu, E-Book.
Lieferung aus: Vereinigte Staaten von Amerika, E-Book zum download.
Technology, Warmed-Over Flavor of Meat discusses related problems and issues on warmed-over flavor (WOF) of meat that contributes to a decrease in sale, meat consumption, and production expansion. WOF is old, stale, rancid, and painty flavor and odor of meat, apparently caused by the catalytic oxidation of unsaturated fatty acids. Comprised of 10 chapters, the book initially describes the mechanisms of metals' role in the promotion of lipid oxidation. The text also discusses the content and distribution of iron in meat and the evidence concerning the ability of the various forms of iron in meat to promote oxidative degradation of lipids. The subsequent chapters describe the oxidative deterioration in muscle foods and the free radical processes pertinent to autoxidation of foods. A chapter presents evidence for and against heme catalysis of lipid oxidation and the antioxidant role of nitrite in cured meats. The book also considers sensory and instrumental analysis of volatiles and undesirable flavors related to WOF and the isolation and separation of heteroatomic compounds associated with beef flavor. The remaining chapters describe several methodologies for retarding or preventing WOF in meat, focusing on the practical procedure of the Maillard reaction. Lastly, sources of natural antioxidants for meat product preservation are considered. Food scientists, researchers, and manufacturers will find this book invaluable. eBook.
Technology, Warmed-Over Flavor of Meat discusses related problems and issues on warmed-over flavor (WOF) of meat that contributes to a decrease in sale, meat consumption, and production expansion. WOF is old, stale, rancid, and painty flavor and odor of meat, apparently caused by the catalytic oxidation of unsaturated fatty acids. Comprised of 10 chapters, the book initially describes the mechanisms of metals' role in the promotion of lipid oxidation. The text also discusses the content and distribution of iron in meat and the evidence concerning the ability of the various forms of iron in meat to promote oxidative degradation of lipids. The subsequent chapters describe the oxidative deterioration in muscle foods and the free radical processes pertinent to autoxidation of foods. A chapter presents evidence for and against heme catalysis of lipid oxidation and the antioxidant role of nitrite in cured meats. The book also considers sensory and instrumental analysis of volatiles and undesirable flavors related to WOF and the isolation and separation of heteroatomic compounds associated with beef flavor. The remaining chapters describe several methodologies for retarding or preventing WOF in meat, focusing on the practical procedure of the Maillard reaction. Lastly, sources of natural antioxidants for meat product preservation are considered. Food scientists, researchers, and manufacturers will find this book invaluable. eBook.
5
Warmed-Over Flavor of Meat (1987)
EN USISBN: 9780126616057 bzw. 0126616051, in Englisch, Academic Pr, gebraucht.
Lieferung aus: Vereinigte Staaten von Amerika, Versandkostenfrei.
Von Händler/Antiquariat, Better World Books [51315977], Mishawaka, IN, U.S.A.
Shows some signs of wear, and may have some markings on the inside.
Von Händler/Antiquariat, Better World Books [51315977], Mishawaka, IN, U.S.A.
Shows some signs of wear, and may have some markings on the inside.
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