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Thread: Handbook of Meat, Poultry and Seafood Quality, 2nd Ed

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    Arrow Handbook of Meat, Poultry and Seafood Quality, 2nd Ed

    Handbook of Meat, Poultry and Seafood Quality, Second Edition
    by Leo M. L. Nollet



    Pages: 576
    Publisher: --
    Edition: 11 JUN 2012
    Language: English
    ISBN: 978-0470958322

    Description

    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 developments in research of meat tainting. This second edition is a single source for up-to-date and key information on all aspects of quality parameters of muscle foods is a must have. The reader will have at hand in one focused volume covering key information on muscle foods quality.

    Enjoy!
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    Default Re: Handbook of Meat, Poultry and Seafood Quality, 2nd Ed

    Handbook of Meat, Poultry and Seafood Quality,
    Second Edition, 2012


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