Biopreservation in Meat and Meat Products
Biopreservation in Meat and Meat Products
About this item
Full title
Author / Creator
Publisher
United Kingdom: CRC Press
Journal title
Language
English
Formats
Publication information
Publisher
United Kingdom: CRC Press
More information
Scope and Contents
Contents
Meat and meat products are prone to spoilage caused by microbial growth and chemical deterioration, leading to nutrient losses and unpleasant odours and flavours. Traditional preservation techniques, including the use of additives and preservatives, are widely used to enhance safety and prolong shelf life, but consumers increasingly demand minimall...
Alternative Titles
Full title
Biopreservation in Meat and Meat Products
Authors, Artists and Contributors
Author / Creator
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Primary Identifiers
Record Identifier
TN_cdi_proquest_ebookcentralchapters_30965704_10_75
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_proquest_ebookcentralchapters_30965704_10_75
Other Identifiers
ISBN
1032213558,1032213566,9781032213569,9781032213552
DOI
10.1201/9781003267997-4
