Meat Biotechnology

• Corporate Author: SpringerLink (Online service)
• Other Authors: Toldrá, Fidel (Editor)
• Format: Electronic eBook
• Language: English
• Published: New York, NY : Springer New York, 2008.
• Subjects: Chemistry.; Biotechnology.; Food > Biotechnology.; Food Science.; Chemistry/Food Science, general.

Meat and meat products constitute some of the most important foods in western societies. However, the area of meat biotechnology is not as comprehensively covered as other areas of food biotechnology. Missing from this area are the recent developments for better sensory and nutritional quality as we...