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Antioxidants in Muscle Foods: Nutritional Strategies to Improve Quality
Language: English
Published by Wiley-Interscience (edition 1), 2000
ISBN 10: 0471314544 ISBN 13: 9780471314547
Hardcover. Condition: Very Good. 1. It's a well-cared-for item that has seen limited use. The item may show minor signs of wear. All the text is legible, with all pages included. It may have slight markings and/or highlighting.
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Antioxidants in Muscle Foods: Nutritional Strategies to Improve Quality
Seller: Roland Antiquariat UG haftungsbeschränkt, Weinheim, Germany
Seller rating 5 out of 5 stars
1. 512 p. Unread book. Very good condition. Minimum traces of storage. 9780471314547 Sprache: Englisch Gewicht in Gramm: 843 Hardcover: 16.7 x 2.9 x 25.3 cm.
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Antioxidants in Muscle Foods : Nutritional Strategies to Improve Quality
Seller: GreatBookPricesUK, Woodford Green, United Kingdom
Seller rating 5 out of 5 stars
£ 186.65
£ 15 shipping
Ships from United Kingdom to U.S.A.Quantity: Over 20 available
Add to basketCondition: New.
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Antioxidants in Muscle Foods: Nutritional Strategies to Improve Quality
Seller: Ria Christie Collections, Uxbridge, United Kingdom
Seller rating 5 out of 5 stars
£ 195.82
£ 11.98 shipping
Ships from United Kingdom to U.S.A.Quantity: Over 20 available
Add to basketCondition: New. In.
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Condition: As New. Unread book in perfect condition.
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Antioxidants in Muscle Foods : Nutritional Strategies to Improve Quality
Seller: GreatBookPricesUK, Woodford Green, United Kingdom
Seller rating 5 out of 5 stars
£ 219.37
£ 15 shipping
Ships from United Kingdom to U.S.A.Quantity: Over 20 available
Add to basketCondition: As New. Unread book in perfect condition.
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Antioxidants in Muscle Foods
Language: English
Published by John Wiley and Sons Inc, US, 2000
ISBN 10: 0471314544 ISBN 13: 9780471314547
Seller: Rarewaves.com USA, London, LONDO, United Kingdom
Seller rating 5 out of 5 stars
First Edition
£ 247.60
Free Shipping
Ships from United Kingdom to U.S.A.Quantity: Over 20 available
Add to basketHardback. Condition: New. 1st. Im Laufe der letzten beiden Jahrzehnte wurden zahlreiche Strategien und Technologien der Tierernährung und Fleischverarbeitung entwickelt, um die Qualität von Muskelfleisch -insbesondere seine Oxidationsbeständigkeit - zu verbessern. In diesem Band wurden die aktuellen Verfahren zusammengetragen. Neben biochemischen Grundlagen der Muskelfunktion werden zahlreiche Antioxidantien anwendungsnah beschrieben. (03/00).
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Condition: New. pp. xii + 499 Illus.
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Condition: New. pp. xii + 499.
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Antioxidants in Muscle Foods
Language: English
Published by John Wiley and Sons Inc, US, 2000
ISBN 10: 0471314544 ISBN 13: 9780471314547
First Edition
£ 228.57
£ 65 shipping
Ships from United Kingdom to U.S.A.Quantity: Over 20 available
Add to basketHardback. Condition: New. 1st. Im Laufe der letzten beiden Jahrzehnte wurden zahlreiche Strategien und Technologien der Tierernährung und Fleischverarbeitung entwickelt, um die Qualität von Muskelfleisch -insbesondere seine Oxidationsbeständigkeit - zu verbessern. In diesem Band wurden die aktuellen Verfahren zusammengetragen. Neben biochemischen Grundlagen der Muskelfunktion werden zahlreiche Antioxidantien anwendungsnah beschrieben. (03/00).
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Hardcover. Condition: Brand New. 1st edition. 512 pages. 9.50x6.25x1.00 inches. In Stock.
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Antioxidants in Muscle Foods (Hardcover)
Language: English
Published by John Wiley & Sons Inc, New York, 2000
ISBN 10: 0471314544 ISBN 13: 9780471314547
First Edition Print on Demand
Hardcover. Condition: new. Hardcover. A complete guide to the use of dietary antioxidants in muscle food products Advances in food and animal science have given rise to a variety of nutritional strategies for improving the quality of muscle food products, from livestock to fish. Antioxidants in Muscle Foods describes a new methodology in this emerging field, which involves the use of dietary antioxidants to improve meat quality while avoiding exogenous food additives or packaging procedures. Through expert contributions by leading scientists from around the globe, this important book answers questions about the science and technology, benefits, and concerns associated with antioxidant supplementation in muscle foods. Photographs, illustrations, charts, and tables accompany in-depth discussions on: * Oxidative processes in muscle foods * Dietary strategies for improving the oxidative stability of muscle foods * The beneficial impact of vitamin E supplementation on meat quality * Economic and safety implications of nutritionally modified meat * Food industry applications involving meat, poultry, and seafood * Animal nutrition and muscle biochemistry * New areas where nutritional strategies can improve meat quality Over the past twenty years, muscle food quality has become an active area of research, encompassing many new nutritional approaches and technologies. Now for the first time, Eric Decker and Cameron Faustman, two major contributors to this area, address key issues and concerns regarding the impact of dietary antioxidants on meat. This item is printed on demand. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability.
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Hardcover. Condition: Brand New. 1st edition. 512 pages. 9.50x6.25x1.00 inches. In Stock. This item is printed on demand.
