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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Détails bibliographiques
Format:	Livre
Langue:	Undetermined
Publié:	Ames, Iowa Blackwell Pub. 2007
Sujets:	Seafood,Meat,Poultry,Thịt gia cầm,Hải sản,Thịt Quality,Quality,Quality,Chất lượng,Chất lượng,Chất lượng
Tags:	Ajouter un tag Pas de tags, Soyez le premier à ajouter un tag!

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

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