Handbook of meat, poultry and seafoof quality

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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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Αποθηκεύτηκε σε:

Λεπτομέρειες βιβλιογραφικής εγγραφής
Μορφή:	Βιβλίο
Γλώσσα:	Undetermined
Έκδοση:	Ames, Iowa Blackwell Pub. 2007
Θέματα:	Seafood,Meat,Poultry,Thịt gia cầm,Hải sản,Thịt Quality,Quality,Quality,Chất lượng,Chất lượng,Chất lượng
Ετικέτες:	Προσθήκη ετικέτας Δεν υπάρχουν, Καταχωρήστε ετικέτα πρώτοι!

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

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