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

Contributor(s): Material type: TextTextPublication details: Chichester, West Sussex ; Hoboken, N.J. : Wiley, 2012.Edition: 2nd edDescription: 1 online resourceContent type:
  • text
Media type:
  • computer
Carrier type:
  • online resource
ISBN:
  • 9781118352434
  • 1118352432
  • 9781118352441
  • 1118352440
Subject(s): Genre/Form: Additional physical formats: Print version:: Handbook of meat, poultry and seafood quality.DDC classification:
  • 363.19/29 23
LOC classification:
  • TX556.M4 H36 2012eb
Online resources:
Contents:
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.
Item type:
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Includes bibliographical references and index.

Print version record.

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.

John Wiley and Sons John Wiley WCP

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