Improving the sensory and nutritional quality of fresh meat

Understanding of the scientific basis of quality attributes in meat is becoming more advanced, providing more effective approaches to the control of meat eating and technological quality. This important collection reviews essential knowledge of the mechanisms underlying quality characteristics and m...

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Bibliographic Details
Other Authors: Kerry, Joseph (Microbiologist), Ledward, David.
Format: eBook
Language: English
Published: Cambridge : Boca Raton, FL : Woodhead Pub. ; CRC Press, c2009.
ISBN: 9781601197771
Physical Description: 1 online zdroj (xxii, 664 p.) : ill.


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