Handbook of meat, poultry and seafood quality | Perpustakaan Universitas Negeri Jakarta

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Electronic Resource

Handbook of meat, poultry and seafood quality

Nollet, Leo M. L. - Nama Orang;

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.

Ketersediaan

Perpustakaan Pusat E15

E15

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Informasi Detail

Judul Seri: -
No. Panggil: E15
Penerbit: Iowa : John Wiley and Sons., 2012
Deskripsi Fisik: .... hlm; .... cm.
Bahasa: English
ISBN/ISSN: 9781118352434
Klasifikasi: None
Tipe Isi: text
Tipe Media: computer
Tipe Pembawa: online resource
Edisi: 2nd ed.
Subjek: Makanan
Daging
Info Detail Spesifik: -
Pernyataan Tanggungjawab: Editor, Leo M. L. Nollet

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Handbook of Meat, Poultry and Seafood Quality

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