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Quality attributes and their measurement in meat, poultry and fish products /

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Bibliographic Details
Other Authors: Pearson, A. M. (Albert Marchant), 1916-, Dutson, Thayne R., 1942-
Format: Book
Language:English
Published: London ; New York : Blackie Academic, [1994]
Edition:1st ed.
Series:Advances in meat research ; v. 9.
Subjects:
Food > Quality control
Meat > Quality.
Poultry > Quality.
Fish as food > Quality.
Description
Physical Description:xvii, 505 pages : illustrations ; 24 cm.
Bibliography:Includes bibliographical references and index.
ISBN:0751401854 :