Handbook of meat, poultry and seafoof quality

The Handbook of Meat, Poultry and Seafood Quality commences with a discussion of basic scientific factors responsible for the quality of fresh, frozen and processed muscle foods, especially sensory attributes and flavors. Following sections discuss factors affecting the quality of beef, pork, poultr...

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Chi tiết về thư mục
Định dạng:	Sách
Ngôn ngữ:	Undetermined
Được phát hành:	Ames, Iowa Blackwell Pub. 2007
Những chủ đề:	Seafood,Meat,Poultry,Thịt gia cầm,Hải sản,Thịt Quality,Quality,Quality,Chất lượng,Chất lượng,Chất lượng
Các nhãn:	Thêm thẻ Không có thẻ, Là người đầu tiên thẻ bản ghi này!

Thư viện lưu trữ:	Trung tâm Học liệu Trường Đại học Cần Thơ


LEADER	01145nam a2200205Ia 4500
001	CTU_132042
008	210402s9999 xx 000 0 und d
020			\|c 3888000
082			\|a 363.1929
082			\|b H236
245		0	\|a Handbook of meat, poultry and seafoof quality
245		0	\|c editor, Leo M.L. Nollet ; associate editors, Terri Boylston ... [et al.].
260			\|a Ames, Iowa
260			\|b Blackwell Pub.
260			\|c 2007
520			\|a The Handbook of Meat, Poultry and Seafood Quality commences with a discussion of basic scientific factors responsible for the quality of fresh, frozen and processed muscle foods, especially sensory attributes and flavors. Following sections discuss factors affecting the quality of beef, pork, poultry, and seafood. Under each muscle food, some or all of the following factors affecting the quality are discussed (Publisher description)
650			\|a Seafood,Meat,Poultry,Thịt gia cầm,Hải sản,Thịt
650			\|x Quality,Quality,Quality,Chất lượng,Chất lượng,Chất lượng
904			\|i Huỳnh Mai
980			\|a Trung tâm Học liệu Trường Đại học Cần Thơ

Handbook of meat, poultry and seafoof quality

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