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Handbook of meat, poultry and seafood quality /

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A great need exists for valuable information on factors affecting the quality of animal related products. The second edition of Handbook of Meat, Poultry and Seafood Quality, focuses exclusively on quality aspects of products of animal origin, in depth discussions and recent developments in beef, po...

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Bibliographic Details
Corporate Author: Knovel (Firm)
Other Authors: Nollet, Leo M. L., 1948-
Format: eBook
Language:English
Published: Chichester, West Sussex ; Hoboken, N.J. : Wiley, 2012.
Edition:2nd ed.
Subjects:
Meat > Quality > Handbooks, manuals, etc.
Poultry > Quality > Handbooks, manuals, etc.
Seafood > Quality > Handbooks, manuals, etc.
Viande > Qualité > Guides, manuels, etc.
Volailles > Qualité > Guides, manuels, etc.
Fruits de mer > Qualité > Guides, manuels, etc.
HEALTH & FITNESS > Safety.
Meat > Quality.
vlees
meat
pluimvee
poultry
kwaliteit
quality
Poultry
Pluimvee
Electronic books.
Llibres electrònics.
handbooks.
manuals (instructional materials)
Handbooks and manuals.
Guides et manuels.
Online Access:Connect to the full text of this electronic book
Description
Summary:A great need exists for valuable information on factors affecting the quality of animal related products. The second edition of Handbook of Meat, Poultry and Seafood Quality, focuses exclusively on quality aspects of products of animal origin, in depth discussions and recent developments in beef, pork, poultry, and seafood quality, updated sensory evaluation of different meat products, revised microbiological aspects of different meat products. Also, included are new chapters on packaging, new chapters and discussion of fresh and frozen products, new aspects of shelf life and recent de.
Physical Description:1 online resource
Bibliography:Includes bibliographical references and index.
ISBN:9781118352434
1118352432
9781118352441
1118352440