Handbook of meat, poultry and seafood quality
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, po...
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| Other Authors: | |
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| Format: | eBook |
| Language: | English |
| Published: |
Chichester, West Sussex ; Hoboken, N.J. :
Wiley,
2012.
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| Edition: | 2nd ed. |
| Subjects: | |
| ISBN: | 9781118352434 1118352432 9781118352441 1118352440 9780470958322 0470958324 9781280678462 1280678461 |
| Physical Description: | 1 online resource |
Cover
Table of contents
| Summary: | 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 de. |
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| Bibliography: | Includes bibliographical references and index. |
| ISBN: | 9781118352434 1118352432 9781118352441 1118352440 9780470958322 0470958324 9781280678462 1280678461 |
| Access: | Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty |
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