Taylor's Library Banner
Image from Google Jackets

Handbook of meat, poultry and seafood quality / editor, Leo M.L. Nollet ; associate editors, Terri Boylston ... [et al.]

Contributor(s): Publication details: Ames, Iowa : Blackwell Pub., c2007Description: xvi, 719 p. : ill. ; 26 cmISBN:
  • 081382446X (hbk.)
  • 9780813824468 (hbk.)
Subject(s): DDC classification:
  • 363.1929 HAN 2007
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.
No physical items for this record

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.