{"product_id":"improving-the-sensory-nutritional-and-physicochemical-quality-of-fresh-meat-hardcover","title":"Improving the Sensory, Nutritional and Physicochemical Quality of Fresh Meat - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003ePaulo Eduardo Sichetti Munekata\u003c\/b\u003e (Guest Editor)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eThe e-book and Special Issue \"\u003cem\u003eImproving the Sensory, Nutritional and Physicochemical Quality of Fresh Meat\u003c\/em\u003e\" is composed of six original papers about recent advances in the area of Meat Science about the effect of production system in lamb meat quality, the effect of animal feed supplements in cattle meat, treatment of cattle carcasses to improve tenderness, and the characterization of volatile compounds associated with sensory attributes. Moreover, studies regarding the developments in the processing of meat are also included in this publication.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 112\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.44 x 9.61 x 6.69 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e November 01, 2021\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":53213413114163,"sku":"9783036522876","price":61.04,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0300\/5595\/6612\/files\/VA37NGwori9783036522876.webp?v=1775752037","url":"https:\/\/www.vysn.com\/en-ca\/products\/improving-the-sensory-nutritional-and-physicochemical-quality-of-fresh-meat-hardcover","provider":"VYSN","version":"1.0","type":"link"}