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...
| Otros Autores: | |
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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 |
Tabla de Contenidos:
- pt. 1. Quality aspects of products of animal origin
- pt. 2. Flavor
- pt. 3. Beef quality
- pt. 4. Pork quality
- pt. 5. Poultry quality
- pt. 6. Seafood quality.
