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A complete guide to the use of dietary antioxidants in muscle food
products Advances in food and animal science have given rise to a
variety of nutritional strategies for improving the quality of
muscle food products, from livestock to fish. Antioxidants in
Muscle Foods describes a new methodology in this emerging field,
which involves the use of dietary antioxidants to improve meat
quality while avoiding exogenous food additives or packaging
procedures. Through expert contributions by leading scientists from
around the globe, this important book answers questions about the
science and technology, benefits, and concerns associated with
antioxidant supplementation in muscle foods. Photographs,
illustrations, charts, and tables accompany in-depth discussions
on:
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