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Improving the sensory and nutritional quality of fresh meat /

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Understanding of the scientific basis of quality attributes in meat is becoming more advanced, providing more effective approaches to the control of meat eating and technological quality. This important collection reviews essential knowledge of the mechanisms underlying quality characteristics and m...

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Bibliographic Details
Corporate Author: ScienceDirect (Online service)
Other Authors: Kerry, Joseph (Microbiologist), Ledward, David
Format: eBook
Language:English
Published: Cambridge : Boca Raton, FL : Woodhead Pub. ; CRC Press, ©2009.
Series:Woodhead Publishing in food science, technology, and nutrition.
Subjects:
Meat > Quality.
Meat industry and trade > Quality control.
Viande > Qualité.
Meat industry and trade > Quality control
Meat > Quality
Electronic books.
Online Access:Connect to the full text of this electronic book

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