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portada handbook of meat, poultry and seafood quality
Type
Physical Book
Publisher
Author
Language
English
Format
Hardcover
Dimensions
24.6x17.5x3 cm
Weight
1.27 kg.
ISBN
0470958324
ISBN13
9780470958322
Edition No.
0002
Categories

handbook of meat, poultry and seafood quality

Hydlig, Grethe ; Mckee, L. H. ; Kerth, Chris (Author) · Wiley-Blackwell · Hardcover

handbook of meat, poultry and seafood quality - Hydlig, Grethe ; McKee, L. H. ; Kerth, Chris

New Book Imported to South Africa
Delivery: 12 Nov - 20 Nov Shipping: 7 to 8 business days.
R 4,073
R 4,073

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Synopsis "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, 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.

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The book is written in English.

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The binding of this edition is Hardcover.

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