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Handbook of Meat, Poultry & Seafood Quality, Second edition by Leo M. L. Nollet, Terri Boylston, Feng Chen & Patti Coggins
English | 2012 | ISBN: 0470958324 | 576 pages | PDF | 4,6 MB

A great need exists for valuable information on factors affecting the quality of animal related products. The second edition of H&book of Meat, Poultry & Seafood Quality, focuses exclusively on quality aspects of products of animal origin, in depth discussions & recent developments in beef, pork, poultry, & 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 & discussion of fresh & frozen products, new aspects of shelf life & recent developments in research of meat tainting. This second edition is a single source for up-to-date & key information on all aspects of quality parameters of muscle foods is a must have. The reader will have at h& in one focused volume covering key information on muscle foods quality.
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