Description

A great need exists for valuable information on factors affectingthe quality of animal related products. The second edition of Handbook of Meat, Poultry and Seafood Quality, focusesexclusively on quality aspects of products of animal origin, indepth discussions and recent developments in beef, pork, poultry,and seafood quality, updated sensory evaluation of different meatproducts, revised microbiological aspects of different meatproducts. Also, included are new chapters on packaging, newchapters and discussion of fresh and frozen products, new aspectsof shelf life and recent developments in research of meattainting. This second edition is a single source forup–to–date and key information on all aspects of quality parametersof muscle foods is a must have. The reader will have at hand in onefocused volume covering key information on muscle foods quality.

More Details about Handbook Of Meat Poultry & Seafood Quality 2nd Edition

General Information  
Author(s)Nollet L M L
PublisherJohn Wiley(Bp)
Edition2
ISBN9780470958322
Pages576
BindingHardcover
LanguageEnglish
Publish YearJuly 2012