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Author : United States International Trade Commission
Publisher : Unknown
Page : 88 pages
File Size : 45,6 Mb
Release : 1981
Category : Agricultural price supports
ISBN : UIUC:30112105145368
Author : Grover J. Sims,Dwight R. Bishop
Publisher : Unknown
Page : 36 pages
File Size : 46,7 Mb
Release : 1959
Category : Agriculture
ISBN : UIUC:30112018962685
Author : United States International Trade Commission
Publisher : Unknown
Page : 70 pages
File Size : 43,7 Mb
Release : 1984
Category : Electronic
ISBN : IND:30000089095669
Author : DIANE Publishing Company
Publisher : DIANE Publishing
Page : 413 pages
File Size : 52,8 Mb
Release : 1995-07
Category : Electronic
ISBN : 9780788119569
This analysis consists of estimating economic effects at an economy-wide level and at the industry level. The industry-specific case studies include a comprehensive empirical analysis of conditions in the affected industries: frozen concentrated orange juice, lamb meat, EPROMS (a type of semiconductor integrated circuit), color TV picture tubes, urea (high-nitrogen content fertilizer), brass sheet and strip, standard welded steel pipes and tubes, and bearings. Provides estimates of the effects on prices, production, employment, wages, income, and trade.
Author : Anonim
Publisher : Unknown
Page : 88 pages
File Size : 50,8 Mb
Release : 1981
Category : Electronic
ISBN : UOM:39015084963696
Author : Dwight R. Bishop
Publisher : Unknown
Page : 20 pages
File Size : 54,5 Mb
Release : 1962
Category : Animal industry
ISBN : STANFORD:36105210293762
Author : Anonim
Publisher : DIANE Publishing
Page : 65 pages
File Size : 47,6 Mb
Release : 1991
Category : Electronic
ISBN : 9781457821516
Author : Anonim
Publisher : DIANE Publishing
Page : 59 pages
File Size : 53,6 Mb
Release : 2024-06-15
Category : Electronic
ISBN : 9781457824746
Author : New Zealand. Parliament. House of Representatives
Publisher : Unknown
Page : 1326 pages
File Size : 41,6 Mb
Release : 1963
Category : New Zealand
ISBN : UCAL:B2939985
Includes reports of the government departments.
Author : Anonim
Publisher : Unknown
Page : 40 pages
File Size : 51,5 Mb
Release : 1985-06-26
Category : Customs administration
ISBN : MINN:31951D03576756D
Author : Anonim
Publisher : Unknown
Page : 1136 pages
File Size : 41,9 Mb
Release : 1985
Category : Foreign trade regulation
ISBN : PURD:32754078864398
Author : United States International Trade Commission
Publisher : Unknown
Page : 694 pages
File Size : 41,6 Mb
Release : 1981
Category : Electronic
ISBN : STANFORD:36105062485060
Author : World Trade Organization
Publisher : Cambridge University Press
Page : 664 pages
File Size : 52,7 Mb
Release : 2004-09-30
Category : Law
ISBN : 0521829860
The authorized, paginated WTO Dispute Settlement Reports in English: cases for 2001.
Author : Anonim
Publisher : Unknown
Page : 272 pages
File Size : 54,9 Mb
Release : 1959
Category : Agriculture
ISBN : OSU:32435063059703
Author : Fereidoon Shahidi
Publisher : Springer Science & Business Media
Page : 313 pages
File Size : 45,6 Mb
Release : 2012-12-06
Category : Technology & Engineering
ISBN : 9781461521778
Flavour is an important sensory aspect of the overall acceptability of meat products. Whether we accept or reject a food depends primarily on its flavour. Both desirable and undesirable flavour effects are contemplated. Furthermore, threshold values of different flavour-active compounds have an important effect on the cumulative sensory properties of all foods. Meat from different species constitutes a major source of protein for most people. Although raw meat has little flavour and only a blood-like taste, it is a rich reservoir of non-volatile compounds with taste-tactile properties as well as flavour enhancers and aroma precursors. Non-vola tile water-soluble precursors and lipids influence the flavour of meat from different species. In addition, mode of heat processing and the nature of additives used may have a profound effect on the flavour of prepared meats. This book reports the latest advancements in meat flavour research. Following a brief overview, chapters 2 to 5 discuss flavours from different species of meat, namely beef, pork, poultry and mutton. In chapters 6 to 12 the role of meat constituents and processing on flavour are described. The final section of the book (chapters 13 to 15) summarizes analytical methodologies for assessing the flavour quality of meats. I wish to thank all the authors for their cooperative efforts and com mendable contributions which have made this publication possible.