meat processing: improving quality

About the Book

This major collection summarises key developments in research, from improving raw meat quality and safety issues to developments in meat processing and specific aspects of meat product quality such as colour, flavour and texture.

Book Details

ISBN-13:	9781855735835
Publisher:	Woodhead Publishing Ltd
Binding:	Hardcover
Country Of Origin:	United Kingdom
Gardner Classification Code:	W02
Illustrations:	Illustrations
LCCN:	2002073360
No of Pages:	480
PrintOnDemand:	N
Series Title:	Woodhead Publishing Series in Food Science, Technology and Nutrition
Star Rating:	0
Type:	Professional &amp; Vocational
Width:	170 mm

ISBN-10:	1855735830
Publisher Date:	20 Sep 2002
Bood Data Readership Text:	Technical / Manuals
Dewey:	664.9
Height:	244 mm
Language:	English
MediaMail:	Y
Pagination:	480 pages, Illustrations
Returnable:	N
Spine Width:	31 mm
Type:	General (US: Trade)
Type:	Technical / Manuals
Year Of Publication:	2002