Handbook of Analysis of Edible Animal By-Products

Informationen zum Autor Leo M.L. Nollet, Fidel Toldra Klappentext While muscle foods are the more commonly consumed portion of an animal, animal by-products such as the entrails and internal organs are also widely consumed. This handbook, unique in the world, provides food scientists with a full overview of the tools available for the analysis of these by-products. Known for their superior handbooks on processed meats and poultry, muscle meat, dairy, and seafood, editors Nollet and Toldrá take the same comprehensive approach. They bring together leading experts who look at the techniques and methodologies for analyzing nutritional and sensory qualities as well as safety, including the detection of pathogens and toxins usually found in muscle foods. Zusammenfassung While muscle foods are the commonly consumed portion of an animal, animal by-products such as the entrails and internal organs are also widely consumed. This title offers an overview of the tools for the analysis of these by-products, looking at the techniques and methodologies for analyzing nutritional and sensory qualities as well as safety. Inhaltsverzeichnis Preface, Editors, Contributors, Part I Chemistry and Biochemistry, Part II Technological Quality, Part III Nutritional Quality, Part IV Safety

Autorentext
Leo M.L. Nollet, Fidel Toldra

Klappentext
While muscle foods are the more commonly consumed portion of an animal, animal by-products such as the entrails and internal organs are also widely consumed. This handbook, unique in the world, provides food scientists with a full overview of the tools available for the analysis of these by-products. Known for their superior handbooks on processed meats and poultry, muscle meat, dairy, and seafood, editors Nollet and Toldrá take the same comprehensive approach. They bring together leading experts who look at the techniques and methodologies for analyzing nutritional and sensory qualities as well as safety, including the detection of pathogens and toxins usually found in muscle foods.

Zusammenfassung
While muscle foods are the commonly consumed portion of an animal, animal by-products such as the entrails and internal organs are also widely consumed. This title offers an overview of the tools for the analysis of these by-products, looking at the techniques and methodologies for analyzing nutritional and sensory qualities as well as safety.

Inhalt
Preface, Editors, Contributors, Part I Chemistry and Biochemistry, Part II Technological Quality, Part III Nutritional Quality, Part IV Safety

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