Handbook of Meat, Poultry and Seafood Quality
February 2008, Wiley-Blackwell
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Other Available Formats: Hardcover
- sensory attributes
- water activity
Editor Nollet heads a stellar editorial team and leads an international collection of over 60 expert contributors from government, industry, and academia in covering the key factors affecting the quality of beef, pork, poultry and fish and presenting them in a single source.