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...

全面介紹

Đã lưu trong:
書目詳細資料
格式: 圖書
語言:Undetermined
出版: Ames, Iowa Blackwell Pub. 2007
主題:
標簽: 添加標簽
沒有標簽, 成為第一個標記此記錄!
Thư viện lưu trữ: Trung tâm Học liệu Trường Đại học Cần Thơ

相似書籍