Handbook of Meat, Poultry and Seafood Quality

Handbook of Meat, Poultry and Seafood Quality

Author: Leo M. L. Nollet

Publisher: John Wiley & Sons

ISBN: 9781118352458

Category: Technology & Engineering

Page: 576

View: 905

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A great need exists for valuable information on factors affectingthe quality of animal related products. The second edition ofHandbook of Meat, Poultry and Seafood Quality, focusesexclusively on quality aspects of products of animal origin, indepth discussions and recent developments in beef, pork, poultry,and seafood quality, updated sensory evaluation of different meatproducts, revised microbiological aspects of different meatproducts. Also, included are new chapters on packaging, newchapters and discussion of fresh and frozen products, new aspectsof shelf life and recent developments in research of meattainting. This second edition is a single source forup-to-date and key information on all aspects of quality parametersof muscle foods is a must have. The reader will have at hand in onefocused volume covering key information on muscle foods quality.
Handbook of Meat, Poultry and Seafood Quality
Language: en
Pages: 576
Authors: Leo M. L. Nollet
Categories: Technology & Engineering
Type: BOOK - Published: 2012-05-29 - Publisher: John Wiley & Sons

A great need exists for valuable information on factors affectingthe quality of animal related products. The second edition ofHandbook of Meat, Poultry and Seafood Quality, focusesexclusively on quality aspects of products of animal origin, indepth discussions and recent developments in beef, pork, poultry,and seafood quality, updated sensory evaluation of different
Handbook of Meat, Poultry and Seafood Quality
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Type: BOOK - Published: 2008-02-28 - Publisher: John Wiley & Sons

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