Quality Attributes of Muscle Foods
Contributors: Youling L. Xiong (Editor); Chi-Tang Ho (Editor); Fereidoon Shahidi (Editor)
Edition: 1 edition
Publisher: Springer
Published: June 30, 1999
Language: eng
Format: Hardcover
Number of pages: 440
ISBN-13: 9780306461163
Subjects: Chemistry; Food & beverage technology; Quantity Food Production And Service; Technology; Technology & Industrial Arts; Science/Mathematics; Food Science; Technology / Food Industry & Science; Congresses; Meat; Quality
First sentence: Color refers to human perception of a material that reflects or emits a specific amount of energy at wavelengths able to stimulate the retina in the eye.