LEADER 02648nam 2200649 450 001 9910139748003321 005 20201118232547.0 010 $a1-5231-1076-7 010 $a1-118-35245-9 010 $a1-78539-366-9 010 $a1-280-67846-1 010 $a9786613655394 010 $a1-118-35243-2 010 $a1-118-35244-0 035 $a(CKB)2550000000103494 035 $a(EBL)848546 035 $a(SSID)ssj0000656308 035 $a(PQKBManifestationID)11465198 035 $a(PQKBTitleCode)TC0000656308 035 $a(PQKBWorkID)10632183 035 $a(PQKB)10692183 035 $a(MiAaPQ)EBC848546 035 $a(MiAaPQ)EBC4034503 035 $a(OCoLC)794670392 035 $a(EXLCZ)992550000000103494 100 $a20160801h20122012 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 00$aHandbook of meat, poultry and seafood quality /$fedited by Leo M. L. Nollet 205 $a2nd ed. 210 1$aAmes, Iowa :$cWiley-Blackwell,$d2012. 210 4$dİ2012 215 $a1 online resource (578 p.) 300 $aDescription based upon print version of record. 311 $a0-470-95832-4 320 $aIncludes bibliographical references at the end of each chapters and index. 327 $apt. 1. Quality aspects of products of animal origin -- pt. 2. Flavor -- pt. 3. Beef quality -- pt. 4. Pork quality -- pt. 5. Poultry quality -- pt. 6. Seafood quality. 330 $aA great need exists for valuable information on factors affecting the quality of animal related products. 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 microbiological aspects of different meat products. Also, included are new chapters on packaging, new chapters and discussion of fresh and frozen products, new aspects of shelf life and recent de 606 $aMeat$xQuality$vHandbooks, manuals, etc 606 $aPoultry$xQuality$vHandbooks, manuals, etc 606 $aSeafood$xQuality$vHandbooks, manuals, etc 615 0$aMeat$xQuality 615 0$aPoultry$xQuality 615 0$aSeafood$xQuality 676 $a363.19/29 676 $a363.1929 702 $aNollet$b Leo M. L.$f1948- 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910139748003321 996 $aHandbook of meat, poultry and seafood quality$9805143 997 $aUNINA