CrossRef Open Access 1995 1 sitasi

Chemistry in the kitchen: the chemistry of flesh foods IV

Peter Bayliss

Abstrak

In the UK poultrymeat has 46 per cent volume share of the primary meat market. In particular, chicken has seen dramatic growth over 40 years with 525 million broilers being consumed in 1993. Examines the issues relating to poultrymeat in terms of market status and growth, nutrition, muscle fibre characteristics and quality issues such as colour, texture, flavour and safety.

Penulis (1)

Peter Bayliss

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Bayliss, P. (1995). Chemistry in the kitchen: the chemistry of flesh foods IV. https://doi.org/10.1108/00346659510103656

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Informasi Jurnal

Tahun Terbit: 1995
Bahasa: en
Total Sitasi: 1×
Sumber Database: CrossRef
DOI: 10.1108/00346659510103656
Akses: Open Access ✓