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Handbook of Meat, Poultry and Seafood Quality

Leo M. L. Nollet (Editor), Terri Boylston (Associate Editor), Feng Chen (Associate Editor), Patti C. Coggins (Associate Editor), Maria Beatriz Gloria (Associate Editor), Grethe Hyldig (Associate Editor), Chris R. Kerth (Associate Editor), Lisa H. McKee (Associate Editor), Y. H. Hui (Associate Editor)
ISBN: 978-0-470-27654-9
E-book
719 pages
February 2008, Wiley-Blackwell
US $249.99 Purchase This E-book

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"The book contains ample, clear-cut illustrations, which enhance the quality of infsormation provided and further augment this handbook as an ideal manual for food practitioners." (Indian Journal of Nutrition and Dietetics, 2009)

"Seminal, timely, and urgently recommended addition to professional, governmental, food industry, governmental agency, and academic library reference collections and supplemental reading lists." (Midwest Book Review, March 2008)

"Provides an important contribution towards our understanding of meat, poultry, fish and shellfish quality … .[In] Chapter 27, Shelf Life of Meats … the analysis of the various methods available provides an excellent account of the state of current knowledge … .The Handbook provides a very useful overview, in a synopsis style, of the scientific aspects and implications of food quality and safety … .This is an extremely well researched book, fully referenced and … essential reading and reference source." (Journal of Foodservice, September 2007)