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Image of - Handbook of Meat | Poultry and Seafood Quality | 2nd Edition | Hardcover
Handbook of Meat | Poultry and Seafood Quality | 2nd Edition | Hardcover

Handbook of Meat | Poultry and Seafood Quality | 2nd Edition | Hardcover

by Nollet

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 developments in research of meat tainting. This second edition is a single source for up-to-date and key information on all aspects of quality parameters of muscle foods is a must have. The reader will have at hand in one focused volume covering key information on muscle foods quality.

Highlights

  • binding-icon

    9780470958322

    ISBN:

  • binding-icon

    Nollet

    Author:

  • binding-icon

    576

    Pages:

  • binding-icon

    1050 gm

    Weight:

  • langauage-icon

    English

    Language:

  • date-icon

    2007

    Year:

  • edition-icon

    2nd Edition

    Edition:

  • binding-icon

    Hardcover

    Binding:

₹19025

₹21139

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 developments in research of meat tainting. This second edition is a single source for up-to-date and key information on all aspects of quality parameters of muscle foods is a must have. The reader will have at hand in one focused volume covering key information on muscle foods quality.

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