Attributes of Muscle Foods: Color, Texture, Flavor

Handbook of Meat, Poultry and Seafood Quality

Volumn , Issue , 2012, Pages 35-44

  Coggins, Patti C ^a  

^a MISSISSIPPI STATE UNIVERSITY   (United States)

Author keywords

Appearance; Aroma; Color; Flavor; Juiciness; Maillard reaction; Muscle foods attributes; Tenderness; Texture

Indexed keywords

EID: 84887247751     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1002/9781118352434.ch3     Document Type: Chapter

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