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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| Format: | Book |
| Language: | English |
| Edition: | Second edition |
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Table of Contents:
- 1. Quality aspects of products of animal origin
- 2. Flavor
- 3. Beef quality
- 4. Pork quality
- 5. Poultry quality
- 6. Seafood quality