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Antioxidants in Muscle Foods: Nutritional Strategies to Improve Quality Decker, Eric A. (University of Massachusetts, Amherst, Massachusetts)
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Antioxidants in Muscle Foods: Nutritional Strategies to Improve Quality
Decker, Eric A. (University of Massachusetts, Amherst, Massachusetts)
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.
512 pages, Illustrations
| Medios de comunicación | Libros Hardcover Book (Libro con lomo y cubierta duros) |
| Publicado | 14 de febrero de 2000 |
| ISBN13 | 9780471314547 |
| Editores | John Wiley & Sons Inc |
| Páginas | 512 |
| Dimensiones | 167 × 253 × 29 mm · 834 g |
