1 option
Handbook of meat, poultry and seafood quality / edited by Leo M. L. Nollet.
- Format:
- Book
- Language:
- English
- Subjects (All):
- Meat--Quality--Handbooks, manuals, etc.
- Meat.
- Poultry--Quality--Handbooks, manuals, etc.
- Poultry.
- Seafood--Quality--Handbooks, manuals, etc.
- Seafood.
- Physical Description:
- 1 online resource (578 p.)
- Edition:
- 2nd ed.
- Place of Publication:
- Ames, Iowa : Wiley-Blackwell, 2012.
- Language Note:
- English
- Summary:
- 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
- Contents:
- 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.
- Notes:
- Description based upon print version of record.
- Includes bibliographical references at the end of each chapters and index.
- Description based on print version record.
- ISBN:
- 9786613655394
- 9781523110766
- 1523110767
- 9781118352458
- 1118352459
- 9781785393662
- 1785393669
- 9781280678462
- 1280678461
- 9781118352434
- 1118352432
- 9781118352441
- 1118352440
- OCLC:
- 794670392
The Penn Libraries is committed to describing library materials using current, accurate, and responsible language. If you discover outdated or inaccurate language, please fill out this feedback form to report it and suggest alternative language.