Handbook of meat, poultry and seafood quality
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, p...
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| Formato: | Libro electrónico |
| Idioma: | Inglés |
| Publicado: |
Ames, Iowa :
Wiley-Blackwell
2012.
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| Edición: | 2nd ed |
| Materias: | |
| Ver en Biblioteca Universitat Ramon Llull: | https://discovery.url.edu/permalink/34CSUC_URL/1im36ta/alma991009665116706719 |
| Sumario: | 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 |
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| Notas: | Description based upon print version of record. |
| Descripción Física: | 1 online resource (578 p.) |
| Bibliografía: | Includes bibliographical references at the end of each chapters and index. |
| ISBN: | 9781523110766 9781118352458 9781785393662 9781280678462 9786613655394 9781118352434 9781118352441 |
