Handbook Of Meat, Poultry And Seafood Quality
Editor: LeoNollet
Iowa State University Press (United States), 2007
Hardback, 744 pages
Size: 257x186 mm
ISBN: 9780813824468
ISBN-10: 081382446X
Handbook Of Meat, Poultry And Seafood Quality
Presents a discussion of basic scientific factors responsible for the quality of fresh, frozen and processed muscle foods, especially sensory attributes and flavors. This work also discusses discuss factors affecting the quality of beef, pork, poultry, and seafood.

