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Биохимия мяса и мясных продуктов - Алимарданова М. 2009 PDF | DJVU Астана Фолиант BOOKS SCIENCE AND STUDY
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Биохимия мяса и мясных продуктов
Author: Алимарданова М.
Year: 2009
Number of pages: 184
Format: PDF | DJVU
File size: 12 MB
Language: RU

The training manual deals with the issues of biochemistry of muscle, connective, fat, integumentary, nervous tissues, biochemistry of blood, internal organs, endocrine and digestive glands. Particular attention is paid to the composition, properties and nutritional value of meat, the biochemical foundations of meat ripening, biochemical changes in the cooling treatment of meat, including autolytic transformations, as one of the main biochemical processes occurring in muscle tissue.

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