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Improving the sensory and nutritional quality of fresh meat /
Understanding of the scientific basis of quality attributes in meat is becoming more advanced, providing more effective approaches to the control of meat eating and technological quality. This important collection reviews essential knowledge of the mechanisms underlying quality characteristics and m...
| Call Number: | Libro Electrónico |
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| Other Authors: | , |
| Format: | Electronic eBook |
| Language: | Inglés |
| Published: |
Cambridge : Boca Raton, FL :
Woodhead Pub. ; CRC Press,
�2009.
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| Series: | Woodhead Publishing in food science, technology, and nutrition.
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| Subjects: | |
| Online Access: | Texto completo |