Handbook of meat, poultry and seafood quality

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Handbook of meat, poultry and seafood quality

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 microbiol...

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Bibliographic Details
Other Authors:	Nollet, Leo M. L. , 1948- (Editor)
Format:	Book
Language:	English
Edition:	Second edition
Subjects:	Meat > Quality > Handbooks, manuals, etc Poultry > Quality > Handbooks, manuals, etc Seafood > Quality > Handbooks, manuals, etc

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