Handbook of meat, poultry and seafood quality / / edited by Leo M. L. Nollet

• Pubblicazione: Ames, Iowa : , : Wiley-Blackwell, , 2012; ©2012
• Edizione: 2nd ed.
• Descrizione fisica: 1 online resource (578 p.)
• Disciplina: 363.19/29; 363.1929
• Soggetto topico: Meat - Quality; Poultry - Quality; Seafood - Quality
• Persona (resp. second.): NolletLeo M. L. <1948->
• Note generali: Description based upon print version of record.
• Nota di bibliografia: Includes bibliographical references at the end of each chapters and index.
• Nota di contenuto: pt. 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.
• Sommario/riassunto: A 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
• Titolo autorizzato: Handbook of meat, poultry and seafood quality
• ISBN: 1-5231-1076-7; 1-118-35245-9; 1-78539-366-9; 1-280-67846-1; 9786613655394; 1-118-35243-2; 1-118-35244-0
• Formato: Materiale a stampa
• Livello bibliografico: Monografia
• Lingua di pubblicazione: Inglese
• Record Nr.: 9910139748003321
• Lo trovi qui: Univ. Federico II