Handbook of Meat, Poultry and Seafood Quality
February 2008, Wiley-Blackwell
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Other Available Formats: Hardcover
"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)