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

Description
Physical Description:	1 online resource (xvii, 505 pages) : illustrations.
Bibliography:	Includes bibliographical references and index.
ISBN:	9781461521679 (electronic bk.) 146152167X (electronic bk.)