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Handbook of meat, poultry and seafood quality /

Handbook of meat, poultry and seafood quality / [edited by] Leo M L Nollet. - 2nd ed. - Chichester, West Sussex ; Hoboken, N.J. : Wiley, 2012. - 1 online resource

Includes bibliographical references and index.

pt. 1. Quality aspects of products of animal origin -- pt. 2. Flavor -- pt. 3. Beef quality -- pt. 4. Pork quality -- pt. 5. Poultry quality -- pt. 6. Seafood quality.

ISBN: 9781118352434 1118352432 9781118352441 1118352440

Standard No.: 9786613655394

Subjects--Topical Terms:
Meat--Quality--Handbooks, manuals, etc.
Poultry--Quality--Handbooks, manuals, etc.
Seafood--Quality--Handbooks, manuals, etc.
Carn--Qualitat.
Carn d'aviram--Qualitat.
Peix com a aliment--Qualitat.
HEALTH & FITNESS--Safety.

Index Terms--Genre/Form:
Electronic books.
Llibres electrònics.

LC Class. No.: TX556.M4 / H36 2012eb

Dewey Class. No.: 363.19/29

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