Handbook of meat, poultry and seafood quality

A great need exists for valuable information on factors affecting the qualityof 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 arenew 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. Thereader will have at hand in one focused volume covering key information on muscle foods quality.

• ISBN: 978-0-470-95832-2
• Editorial: John Wiley & Sons
• Encuadernacion: Cartoné
• Páginas: 576
• Fecha Publicación: 16/07/2012
• Nº Volúmenes: 1
• Idioma: Inglés