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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| Format: | Book |
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| Language: | Undetermined |
| Published: |
Ames, Iowa
Blackwell Pub.
2007
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| Subjects: | |
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| Institutions: | Trung tâm Học liệu Trường Đại học Cần Thơ |
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| 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 | ||