{"product_id":"improving-the-sensory-nutritional-and-paulo-eduardo-sichetti-munekata-9783036522876","title":"Improving the Sensory, Nutritional and Physicochemical Quality of Fresh Meat","description":"\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\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Paulo Eduardo Sichetti Munekata\u003cbr\u003e\u003cb\u003eISBN-10:\u003c\/b\u003e 3036522875\u003cbr\u003e\u003cb\u003eISBN-13:\u003c\/b\u003e 9783036522876\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Mdpi AG\u003cbr\u003e\u003cb\u003eLanguage:\u003c\/b\u003e English\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 11\/01\/2021\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 112\u003cbr\u003e\u003cb\u003eFormat:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 0.98lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 9.61h x 6.69w x 0.44d","brand":"Paulo Eduardo Sichetti Munekata","offers":[{"title":"Hardcover","offer_id":48217626771711,"sku":"9783036522876","price":46.9,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0662\/2982\/9887\/files\/img_db2606cd-29d7-494b-a8b9-df6c944b4cea.jpg?v=1771998409","url":"https:\/\/www.whiterainbookhouse.com\/products\/improving-the-sensory-nutritional-and-paulo-eduardo-sichetti-munekata-9783036522876","provider":"WR Book House","version":"1.0","type":"link"}