home libri books Fumetti ebook dvd top ten sconti 0 Carrello


Torna Indietro

nollet l - handbook of meat, poultry and seafood quality

Handbook of Meat, Poultry and Seafood Quality




Disponibilità: Normalmente disponibile in 20 giorni
A causa di problematiche nell'approvvigionamento legate alla Brexit sono possibili ritardi nelle consegne.


PREZZO
214,95 €
NICEPRICE
204,20 €
SCONTO
5%



Questo prodotto usufruisce delle SPEDIZIONI GRATIS
selezionando l'opzione Corriere Veloce in fase di ordine.


Pagabile anche con Carta della cultura giovani e del merito, 18App Bonus Cultura e Carta del Docente


Facebook Twitter Aggiungi commento


Spese Gratis

Dettagli

Genere:Libro
Lingua: Inglese
Pubblicazione: 07/2012
Edizione: 2012 2ª





Note Editore

A great need exists for valuable information on factors affecting the quality of animal related products. Animal related products comprise meat, pork, poultry, and seafood. Quality factors for all muscle foods including moisture, packaging, shelf-life, texture, aroma, flavors, safety, color, microbiology, tainting, flavor, color and sensory attributes are discussed in the Handbook of Meat, Poultry and Seafood Quality, Second Edition.   The second edition of Handbook of Meat, Poultry and Seafood Quality, exclusively focuses on quality aspects of products of animal origin, in depth discussions and recent developments in beef, pork, poultry, and seafood quality, updated sensory evaluation of different meat products, revised microbiological aspects of different meat products. Also, included are new chapters on packaging, new chapters and discussion of fresh and frozen products, new aspects of shelf life and recent developments in research of meat tainting.   Handbook of Meat, Poultry and Seafood Quality, Second Edition is a single source for up-to-date and key information on all aspects of quality parameters of muscle foods is a must have. The reader will have at hand in one focused volume covering key information on muscle foods quality.




Note Libraio

A great need exists for valuable information on factors affecting the quality of animal related products. The second edition of Handbook of Meat, Poultry and Seafood Quality, focuses exclusively on quality aspects of products of animal origin, in depth discussions and recent developments in beef, pork, poultry, and seafood quality, updated sensory evaluation of different meat products, revised microbiological aspects of different meat products. Also, included are new chapters on packaging, new chapters and discussion of fresh and frozen products, new aspects of shelf life and recent developments in research of meat tainting. This second edition is a single source for up-to-date and key information on all aspects of quality parameters of muscle foods is a must have. The reader will have at hand in one focused volume covering key information on muscle foods quality.










Altre Informazioni

ISBN:

9780470958322

Condizione: Nuovo
Dimensioni: 244 x 32 x 170 mm Ø 1036 gr
Formato: Copertina rigida
Pagine Arabe: 576


Dicono di noi