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Biochemistry of Foods


     

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The book 'Biochemistry of Foods' aims at an understanding of the biochemical and physiochemical changes known to take place in meat and fish following the death of the animal, upto the development of postmortem tenderness. A fuller understanding of the changes involved will make a valuable contribution toward the production of high quality meat or fish in terms of tenderness, juiciness, and flavour.
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  • Biochemistry of Foods

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Abstract


The book 'Biochemistry of Foods' aims at an understanding of the biochemical and physiochemical changes known to take place in meat and fish following the death of the animal, upto the development of postmortem tenderness. A fuller understanding of the changes involved will make a valuable contribution toward the production of high quality meat or fish in terms of tenderness, juiciness, and flavour.