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, po...

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Détails bibliographiques
Cote:Libro Electrónico
Autres auteurs: Nollet, Leo M. L., 1948-
Format: Électronique eBook
Langue:Inglés
Publié: Chichester, West Sussex ; Hoboken, N.J. : Wiley, 2012.
Édition:2nd ed.
Sujets:
Meat > Quality > Handbooks, manuals, etc.
Poultry > Quality > Handbooks, manuals, etc.
Seafood > Quality > Handbooks, manuals, etc.
Viande > Qualité > Guides, manuels, etc.
Volailles > Qualité > Guides, manuels, etc.
Fruits de mer > Qualité > Guides, manuels, etc.
HEALTH & FITNESS > Safety.
Meat > Quality
vlees
meat
pluimvee
poultry
kwaliteit
quality
Poultry
Pluimvee
Llibres electrònics.
handbooks.
manuals (instructional materials)
Handbooks and manuals
Handbooks and manuals.
Guides et manuels.
Accès en ligne:Texto completo
Table des matières:
  • 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.

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