Handbook of meat, poultry and seafood quality / editor, Leo M.L. Nollet ; associate editors, Terri Boylston ... [et al.]
Contributor(s): Nollet, Leo M. L
| Boylston, Terri.
Publisher: Ames, Iowa : Blackwell Pub., c2007Description: xvi, 719 p. : ill. ; 26 cm.ISBN: 081382446X (hbk.); 9780813824468 (hbk.).Subject(s): Meat -- Quality -- Handbooks, manuals, etc | Poultry -- Quality -- Handbooks, manuals, etc | Seafood -- Quality -- Handbooks, manuals, etcDDC classification: 363.1929
Partial contents:
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.
| Item type | Current location | Call number | Status | Notes | Date due | Barcode | Remark |
|---|---|---|---|---|---|---|---|
| Main Collection | TU External Storage-LCS | 363.1929 HAN 2007 (Browse shelf) | Available | SBSxx,36000,03,GR | 5000098391 | Please fill up online form at https://taylorslibrary.taylors.edu.my/services/external_storage1 |
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.