01145nam a2200205Ia 4500 CTU_132042 210402s9999 xx 000 0 und d 3888000 363.1929 H236 Handbook of meat, poultry and seafoof quality editor, Leo M.L. Nollet ; associate editors, Terri Boylston ... [et al.]. Ames, Iowa Blackwell Pub. 2007 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) Seafood,Meat,Poultry,Thịt gia cầm,Hải sản,Thịt Quality,Quality,Quality,Chất lượng,Chất lượng,Chất lượng Huỳnh Mai Trung tâm Học liệu Trường Đại học Cần Thơ