Handbook of meat, poultry and seafood quality /
editor, Leo M.L. Nollet ; associate editors, Terri Boylston ... [et al.]
- Ames, Iowa : Blackwell Pub., c2007
- xvi, 719 p. : ill. ; 26 cm.
Includes bibliographical references and index.
Part I. General food quality factors -- Part II. Sensory attributes of muscle foods -- Part III Flavors. -- Part IV. Beef quality -- Part V. Pork quality -- Part VI Poultery quality -- Part VII. Seafood quality -- Appendix. Standards for Meat, Poultry and Seafood in the United States.
081382446X (hbk.) 9780813824468 (hbk.)
Meat--Quality--Handbooks, manuals, etc.
Poultry--Quality--Handbooks, manuals, etc.
Seafood--Quality--Handbooks, manuals, etc.
363.1929 / HAN 2007
Includes bibliographical references and index.
Part I. General food quality factors -- Part II. Sensory attributes of muscle foods -- Part III Flavors. -- Part IV. Beef quality -- Part V. Pork quality -- Part VI Poultery quality -- Part VII. Seafood quality -- Appendix. Standards for Meat, Poultry and Seafood in the United States.
081382446X (hbk.) 9780813824468 (hbk.)
Meat--Quality--Handbooks, manuals, etc.
Poultry--Quality--Handbooks, manuals, etc.
Seafood--Quality--Handbooks, manuals, etc.
363.1929 / HAN 2007