{"product_id":"9781071620014","title":"Methods and Protocols in Food Science","description":"\u003ch1\u003eMethods and Protocols in Food Science\u003c\/h1\u003e \u003ch2\u003eLorenzo, José Manuel; Domínguez, Rubén; Pateiro, Mirian; Munekata, Paulo E.S.\u003c\/h2\u003e \u003cp\u003e\u003c\/p\u003e\u003cp\u003eThis volume provides standardize analytical processes and techniques used for the analysis of meat and meat products. Chapters guide readers through methods on different chemical parameters, measurement of pH, correct determination of texture parameters in different meat and meat products, fat extraction, free amino acids, hydrolyzed amino acids extraction, nitrites and nitrates in meat and meat products, liquid chromatography, and techniques used for the determination of antioxidant capacity in meat and meat products. \u003c\/p\u003e\n\n\u003cp\u003e \u003c\/p\u003e\n\n\u003cp\u003eAuthoritative and cutting-edge, \u003ci\u003eMethods to Assess the Quality of Meat Products \u003c\/i\u003eaims to be a useful practical guide to researches to help further their study in this field. \u003c\/p\u003e \u003ch3\u003eDetails\u003c\/h3\u003e \u003cp\u003ePublished by: Humana\u003c\/p\u003e \u003cp\u003ePublication Date: 2022-02-26\u003c\/p\u003e \u003cp\u003eFormat: Hardcover\u003c\/p\u003e \u003cp\u003eISBN-13: 9781071620014\u003c\/p\u003e \u003cp\u003eDOI: 10.1007\/978-1-0716-2002-1\u003c\/p\u003e \u003cp\u003eDimensions: 254cm x178cm\u003c\/p\u003e \u003cp\u003ePages: 170\u003c\/p\u003e ","brand":"Springer US","offers":[{"title":"Default Title","offer_id":44809616359564,"sku":"9781071620014","price":179.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0710\/9545\/1788\/files\/9781071620014.jpg?v=1776043399","url":"https:\/\/lateknightbooks.com\/products\/9781071620014","provider":"Late Knight Books and Services, LLC","version":"1.0","type":"link"}