Handbook of Meat, Poultry and Seafood Quality

Released on by Leo M. L. Nollet
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  • Handbook of Meat, Poultry and Seafood Quality Book Detail

  • Author : Leo M. L. Nollet
  • Release Date : 2012-05-29
  • Publisher : John Wiley & Sons
  • Genre : Technology & Engineering
  • Pages : 645
  • ISBN 13 : 1118352459
  • File Size : 57,57 MB
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Handbook of Meat, Poultry and Seafood Quality by Leo M. L. Nollet PDF Summary

Book Description: A great need exists for valuable information on factors affecting the quality of animal related products. The second edition of Handbook of Meat, Poultry and Seafood Quality, focuses exclusively on quality aspects of products of animal origin, in depth discussions and recent developments in beef, pork, poultry, and seafood quality, updated sensory evaluation of different meat products, revised microbiological aspects of different meat products. Also, included are new chapters on packaging, new chapters and discussion of fresh and frozen products, new aspects of shelf life and recent developments in research of meat tainting. This second edition is a single source for up-to-date and key information on all aspects of quality parameters of muscle foods is a must have. The reader will have at hand in one focused volume covering key information on muscle foods quality.

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Handbook of Fermented Meat and Poultry

Handbook of Fermented Meat and Poultry

File Size : 92,92 MB
Total View : 7982 Views
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An internationally respected editorial team and array of chapter contributors has developed the Handbook of Fermented Meat and Poultry, an updated and comprehen