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

Bibliographic Details
Corporate Author:	SpringerLink (Online service)
Other Authors:	Pearson, A. M. (Albert Marchant), 1916-, Dutson, Thayne R., 1942-
Format:	eBook
Language:	English
Published:	London ; New York : Blackie Academic, [1994]
Edition:	First edition.
Series:	Advances in meat research ; volume 9.
Subjects:	Meat > Quality. Poultry > Quality. Fish as food > Quality. Aliments > Qualité. Viande. Volaille (viande) Poisson. Poultry. Fishes > Quality. Electronic books.
Online Access:	Connect to the full text of this electronic book

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