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Improving the sensory and nutritional quality of fresh meat /

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Bibliographic Details
Other Authors: Kerry, Joseph, Ledward, David
Format: Book
Language:English
Published: Boca Raton : Cambridge : CRC Press ; Woodhead Publishing Limited, 2009.
Series:Woodhead Publishing in food science, technology, and nutrition.
Subjects:
Meat > Quality.
Meat industry and trade > Quality control.
Meat > standards.
Meat-Packing Industry > standards.
Description
Physical Description:xxii, 664 pages : illustrations ; 24 cm.
Bibliography:Includes bibliographical references and index.
ISBN:9781845693435 (Woodhead)
1845693434 (Woodhead)
9781420077902 (CRC Press)
1420077902 (CRC Press)