Improving the Sensory and Nutritional Quality of Fresh Meat

Improving the Sensory and Nutritional Quality of Fresh Meat
Author: Joseph Kerry
Publsiher: Elsevier
Total Pages: 680
Release: 2009-01-22
ISBN 10: 1845695437
ISBN 13: 9781845695439
Language: EN, FR, DE, ES & NL

Improving the Sensory and Nutritional Quality of Fresh Meat Book Review:

Understanding of the scientific basis of quality attributes in meat is becoming more advanced, providing more effective approaches to the control of meat eating and technological quality. This important collection reviews essential knowledge of the mechanisms underlying quality characteristics and methods to improve meat sensory and nutritional quality. Part one analyses the scientific basis of meat quality attributes, such as texture and tenderness, colour, water-holding capacity and flavour development. Chapters on the nutritional quality of meat and meat sensory evaluation complete the section. Part two discusses significant insights into the biology of meat quality obtained from genomic and proteomic perspectives, with chapters focussing on different types of meat. Parts three and four then review production and processing strategies to optimise meat quality, considering aspects such as production practices and meat nutritional quality, dietary antioxidants and antimicrobials, carcass interventions, chilling and freezing and packaging. Methods of meat grading and quality analysis are also included. With its distinguished editors and international team of contributors, Improving the sensory and nutritional quality of fresh meat is a standard reference for those industrialists and academics interested in optimising meat quality. Reviews methods to improve meat sensory and nutritional quality considering the effects of different production practices such as chilling, freezing and packaging Analyses the scientific basis of meat quality attributes covering texture, tenderness, colour and water-holding capacity Examines production and processing strategies to optimise meat quality, including the current state of development and future potential

Handbook of Meat, Poultry and Seafood Quality

Handbook of Meat, Poultry and Seafood Quality
Author: Leo M. L. Nollet
Publsiher: John Wiley & Sons
Total Pages: 576
Release: 2012-05-29
ISBN 10: 1118352459
ISBN 13: 9781118352458
Language: EN, FR, DE, ES & NL

Handbook of Meat, Poultry and Seafood Quality Book Review:

A great need exists for valuable information on factors affectingthe quality of animal related products. The second edition ofHandbook of Meat, Poultry and Seafood Quality, focusesexclusively on quality aspects of products of animal origin, indepth discussions and recent developments in beef, pork, poultry,and seafood quality, updated sensory evaluation of different meatproducts, revised microbiological aspects of different meatproducts. Also, included are new chapters on packaging, newchapters and discussion of fresh and frozen products, new aspectsof shelf life and recent developments in research of meattainting. This second edition is a single source forup-to-date and key information on all aspects of quality parametersof muscle foods is a must have. The reader will have at hand in onefocused volume covering key information on muscle foods quality.

Sensory Analysis of Foods of Animal Origin

Sensory Analysis of Foods of Animal Origin
Author: Leo M.L. Nollet,Fidel Toldra
Publsiher: CRC Press
Total Pages: 456
Release: 2010-09-15
ISBN 10: 1439847967
ISBN 13: 9781439847961
Language: EN, FR, DE, ES & NL

Sensory Analysis of Foods of Animal Origin Book Review:

When it comes to food selection, consumers are very reliant on their senses. No matter the date on a carton of milk or the seal on the package of meat, how that milk smells and the color of that meat are just as critical as any official factors. And when it comes to meal time, all the senses must conspire to agree that taste, smell, color, and texture are appealing. Fidel Toldrá was named 2010 American Meat Science Association Distinguished Research Award recipient Compiled by two of the most esteemed researchers in the food science industry, Leo M.L. Nollet and Fidel Toldrá, Sensory Analysis of Foods of Animal Origin identifies and quantifies the quality attributes to help those in the industry understand the importance of perceived sensory quality. This book is divided into four parts: meat; processed meats and poultry; fish and seafood products; and milk and dairy products. In all four parts, the authors – Describe the analysis of color and texture of the different foods of animal origin, as well as recent advances in texture measurement Discuss techniques for sampling and identifying volatile compounds Detail and quantify a number of sensory aspects including descriptors, perception, and aroma Include subjective quality index methods that have recently been developed Each chapter starts with a discussion of the parameter in question, and as necessary, sample preparation methods are reviewed in depth. This is followed by a discussion and assessment of the sensory qualities, or a detailed overview of different detection methods. Finally, a brief summary covers the presence of these parameters in different end products, regions, and countries. With all the chapters written by experts in their fields, only the most recent techniques and related literature is included.

Handbook of Fermented Meat and Poultry

Handbook of Fermented Meat and Poultry
Author: Fidel Toldrá
Publsiher: John Wiley & Sons
Total Pages: 528
Release: 2014-10-27
ISBN 10: 1118522672
ISBN 13: 9781118522677
Language: EN, FR, DE, ES & NL

Handbook of Fermented Meat and Poultry Book Review:

Fermented meat products have been consumed for centuries in many different parts of the world and constitute one of the most important groups of food. Bacterial cultures are used in their manufacture to preserve the meat and confer particular textures and sensory attributes. Examples of fermented meats include salami, chorizo, pepperoni and saucisson. This fully revised and expanded reference book on meat fermentation presents all the principle fermented meat products and the processing technologies currently used in their manufacture. The 54 chapters of this substantial book are grouped into the following sections: Meat fermentation worldwide: overview, production and principles Raw materials Microbiology and starter cultures for meat fermentation Sensory attributes Product categories: general considerations Semidry-fermented sausages Dry-fermented sausages Other fermented meats and poultry Ripened meat products Biological and chemical safety of fermented meat products Processing sanitation and quality assurance There are five new chapters in the second edition that address the following topics: Smoking and new smoke flavourings; Probiotics; Methodologies for the study of the microbial ecology in fermented sausages; Low sodium in meat products; and Asian sausages. Handbook of Fermented Meat and Poultry, Second Edition provides readers with a full overview of meat fermentation, the role of microorganisms naturally present and/or added as starter cultures, safety aspects and an account of the main chemical, biochemical, physical and microbiological changes that occur in processing and how they affect final quality. Finally, readers will find the main types of worldwide fermented meat products, typically produced in different areas, with the description of their main characteristics.

Safety Analysis of Foods of Animal Origin

Safety Analysis of Foods of Animal Origin
Author: Leo M.L. Nollet,Fidel Toldra
Publsiher: CRC Press
Total Pages: 1002
Release: 2016-04-19
ISBN 10: 9781439848197
ISBN 13: 143984819X
Language: EN, FR, DE, ES & NL

Safety Analysis of Foods of Animal Origin Book Review:

We cannot control how every chef, packer, and food handler might safeguard or compromise the purity of our food, but thanks to the tools developed through physics and nanotech and the scientific rigor of modern chemistry, food industry and government safety regulators should never need to plead ignorance when it comes to safety assurance. Compiled

Sensory and Consumer Research in Food Product Design and Development

Sensory and Consumer Research in Food Product Design and Development
Author: Howard R. Moskowitz,Jacqueline H. Beckley,Anna V. A. Resurreccion
Publsiher: John Wiley & Sons
Total Pages: 440
Release: 2012-01-24
ISBN 10: 111994595X
ISBN 13: 9781119945956
Language: EN, FR, DE, ES & NL

Sensory and Consumer Research in Food Product Design and Development Book Review:

During the past thirty years, companies have recognized the consumer as the key driver for business and product success. This recognition has, in turn, generated its own drivers: sensory analysis and marketing research, leading first to a culture promoting the expert and then evolving into the systematic acquisition of consumer-relevant information to build businesses. Sensory and Consumer Research in Food Product Design and Development is the first book to present, from the business viewpoint, the critical issues faced by business leaders from both the research development and business development perspective. This popular volume, now in an updated and expanded second edition, presents a unique perspective afforded by the author team of Moskowitz, Beckley, and Resurreccion: three leading practitioners in the field who each possess both academic and business acumen. Newcomers to the field will be introduced to systematic experimentation at the very early stages, to newly emerging methods for data acquisition/knowledge development, and to points of view employed by successful food and beverage companies. The advanced reader will find new ideas, backed up by illustrative case histories, to provide another perspective on commonly encountered problems and their practical solutions. This book is aimed at professionals in all sectors of the food and beverage industry. Sensory and Consumer Research in Food Product Design and Development is especially important for those business and research professionals involved in the early stages of product development, where business opportunity is often the greatest.

The Science of Meat Quality

The Science of Meat Quality
Author: Chris R. Kerth
Publsiher: John Wiley & Sons
Total Pages: 312
Release: 2013-04-03
ISBN 10: 111853073X
ISBN 13: 9781118530733
Language: EN, FR, DE, ES & NL

The Science of Meat Quality Book Review:

Meat has been a long sought after source of nutrients in human diets. Its nutrient-dense composition of protein, fats, vitamins and minerals makes it an integral part to healthy and balanced diets. As demand for meat continues to increase globally, a better understanding of efficiently producing quality meat products is becoming increasingly important. The Science of Meat Quality provides comprehensive coverage of meat quality from the biological basis of muscle development to end-product-use topics such as preparation and sensory analysis. The Science of Meat Quality explores the basis of meat quality long before it hits grocery store shelves. The book opens with a look at cellular muscle tissue development, metabolism and physiology. Subsequent chapters look at topics surrounding the development of tenderness, water-holding capacity, lipid oxidation and color in meat products. The final chapters discuss producing a good-tasting end product from preparing meat to preventing food-borne illness. Each chapter contains not only the theory behind that topic, but also detailed lab methodologies for measuring each meat quality trait. The Science of Meat Quality is an essential resource and reference for animal scientists, meat scientists, food scientists, and food industry personnel. Meat has been a long sought after source of nutrients in human diets. Its nutrient-dense composition of protein, fats, vitamins and minerals makes it an integral part to healthy and balanced diets. As demand for meat continues to increase globally, a better understanding of efficiently producing quality meat products is becoming increasingly important. The Science of Meat Quality provides comprehensive coverage of meat quality from the biological basis of muscle development to end-product-use topics such as preparation and sensory analysis. The Science of Meat Quality explores the basis of meat quality long before it hits grocery store shelves. The book opens with a look at cellular muscle tissue development, metabolism and physiology. Subsequent chapters look at topics surrounding the development of tenderness, water-holding capacity, lipid oxidation and color in meat products. The final chapters discuss producing a good-tasting end product from preparing meat to preventing food-borne illness. Each chapter contains not only the theory behind that topic, but also detailed lab methodologies for measuring each meat quality trait. The Science of Meat Quality is an essential resource and reference for animal scientists, meat scientists, food scientists, and food industry personnel.

Meat Quality Analysis

Meat Quality Analysis
Author: Ashim Kumar Biswas,Prabhat Mandal
Publsiher: Academic Press
Total Pages: 458
Release: 2019-08-21
ISBN 10: 0128192348
ISBN 13: 9780128192344
Language: EN, FR, DE, ES & NL

Meat Quality Analysis Book Review:

Meat Quality Analysis: Advanced Evaluation Methods, Techniques, and Technologies takes a modern approach to identify a compositional and nutritional analysis of meat and meat products, post-mortem aging methods, proteome analysis for optimization of the aging process, lipid profiles, including lipid mediated oxidations, meat authentication and traceability, strategies and detection techniques of potential food-borne pathogens, pesticide and drug residues, including antimicrobial growth promoters, food preservatives and additives, and sensory evaluation techniques. This practical reference will be extremely useful to researchers and scientists working in the meat industry, but will also be valuable to students entering fields of meat science, quality and safety. Presents focused detection techniques for reducing or eliminating foodborne pathogens from meat Includes strategies and methods on how to better understand meat authenticity and traceability, including meat speciation Provides tables, figures and illustrations to facilitate a better understanding of techniques and methods

Handbook of Meat Processing

Handbook of Meat Processing
Author: Fidel Toldrá
Publsiher: John Wiley & Sons
Total Pages: 584
Release: 2010-04-20
ISBN 10: 0813821827
ISBN 13: 9780813821825
Language: EN, FR, DE, ES & NL

Handbook of Meat Processing Book Review:

This handbook comprehensively presents the current status of the manufacturing of the most important meat products. Editor and renowned meat expert Fidel Toldrá heads an international collection of meat scientists who have contributed to this essential reference book. Coverage is divided into three parts. Part one, Technologies, begins with discussions on meat chemistry, biochemistry and quality and then provides background information on main technologies involved in the processing of meat, such as freezing, cooking, smoking, fermentation, emulsification, drying and curing. Also included are key chapters on packaging, spoilage prevention and plant cleaning and sanitation. Part two, Products, is focused on the description of the manufacture of the most important products, including cooked and dry-cured hams, cooked and fermented sausages, bacon, canned meat, paté, restructured meats and functional meat products. Each chapter addresses raw materials, ingredients and additives, processing technology, main types of products, production data, particular characteristics and sensory aspects, and future trends. Part three, Controls, offers current approaches for the control of the quality and safety of manufactured meat products, with coverage including sensory evaluation; chemical and biological hazards including GMOs; HACCP; and quality assurance. This book is an invaluable resource for all meat scientists, meat processors, R&D professionals and product developers. Key features: Unparalleled international expertise of editor and contributing authors Addresses the state of the art of manufacturing the most important meat products Special focus on approaches to control the safety and quality of processed meats Extensive coverage of production technologies, sanitation, packaging and sensory evaluation

Design and Analysis of Sensory Optimization

Design and Analysis of Sensory Optimization
Author: Maximo C. Gacula, Jr.
Publsiher: John Wiley & Sons
Total Pages: 320
Release: 2008-06-02
ISBN 10: 0470384794
ISBN 13: 9780470384794
Language: EN, FR, DE, ES & NL

Design and Analysis of Sensory Optimization Book Review:

This book discusses experimental designs which are very useful in sensory and consumer testing. As an added feature this coverage is fully illustrated with real-life examples. In addition, the importance of fractional factorial designs are explained more fully than in books now available. The heart of this book is product optimization which covers in great detail designs and analysis of optimization studies with consumers. A rundown of this chapter includes: preliminaries, test for adequacy of statistical model and least squares estimation of regression parameters; why use optimization technique; types of optimization experiments; Plackett and Burman design; Box and Behnken design, mixture designs; search for optimum areas in response surfaces; use of contour maps in product reformulation augmentation of fractional factorial design; optimization with discrete variables, dangers of fractional factorial designs, and optimization for robustness. This book will be valuable for a wide audience of professionals in the areas of sensory, marketing, advertising, statistics, quality assurance, food, beverage, personal care, pharmaceutical, household products, and cosmetic industries. The book could also serve as a text in applied statistics

Meat Processing

Meat Processing
Author: Joseph P. Kerry,John F. Kerry,David Ledward
Publsiher: McGraw Hill Professional
Total Pages: 464
Release: 2002-09-20
ISBN 10: 9781855735835
ISBN 13: 1855735830
Language: EN, FR, DE, ES & NL

Meat Processing Book Review:

Annotation CONTENTS Defining meat quality. Part 1 Analysing meat quality: Factors affecting the quality of raw meat; Nutritional quality of meat; Lipid-derived flavours in meat products; Modelling colour stability in meat; Fat content of meat and meat products. Part 2 Measuring quality: Quality indicators for raw meat; Sensory analysis of meat; On-line monitoring of meat quality; Microbiological hazard identification in the meat industry. Part 3 New techniques for improving quality: Modelling beef cattle production to improve quality; New developments in decontaminating raw meat; Automated meat processing; New developments in the chilling and freezing of meat; High pressure processing of meat; Processing and quality control of restructured meat; Quality control of fermented meat products; Quality control of low-fat meat products; New techniques for analysing raw meat; Meat packaging.

Meat Products Handbook

Meat Products Handbook
Author: G Feiner
Publsiher: Elsevier
Total Pages: 672
Release: 2006-09-29
ISBN 10: 1845691725
ISBN 13: 9781845691721
Language: EN, FR, DE, ES & NL

Meat Products Handbook Book Review:

There has long been a need for a comprehensive one-volume reference on the main types of processed meat products and their methods of manufacture. Based on over twenty years’ experience in the industry, Meat products handbook is designed to meet that need. It combines a detailed practical knowledge of processing and ingredients with the scientific underpinning to understand the effect of particular process steps and ingredients on product safety and quality. The first part of the book reviews meat composition and its effect on quality together with the role of additives. There are chapters on fat, protein and other components in meat, changes in meat pre- and post-slaughter, and additives such as phosphates, salts, hydrocolloids, proteins, carbohydrates and fillers. Part two reviews raw materials, additives, manufacturing processes and representative recipes from around the world for a range of particular meat products. It includes chapters on cooked ham and bacon, cooked, fresh and raw fermented sausages, raw fermented and non-fermented salami, cured air-dried products, burgers and patties, brawn and meat jelly, canned and marinated meat. The final part of the book discusses quality and safety issues, particularly meat microbiology. Meat products handbook is a standard reference for R&D, quality and production managers in meat processing. A one volume reference on processed meat products Combines detailed practical knowledge of processing and ingredients with scientific understanding A standard reference for research & development, quality and production managers in the meat industry

Nitrite Curing of Meat

Nitrite Curing of Meat
Author: Ronald B. Pegg,Fereidoon Shahidi
Publsiher: John Wiley & Sons
Total Pages: 280
Release: 2008-06-02
ISBN 10: 0470384867
ISBN 13: 9780470384862
Language: EN, FR, DE, ES & NL

Nitrite Curing of Meat Book Review:

Meat has been treated for centuries with rock salt as a means of preservation. However, only one century has passed since the German researchers, Polenske in 1891, Kisshalt in 1899, and Lehmann in 1899, discovered that the active component in the curing process was nitrite. Soon after the role of nitrite as a meat curing agent was revealed, government regulators placed guidelines on the level of nitrite and nitrate permitted for use in cured meat formulations. In the late 1960s and early 1970s, the development of the so-called "nitrite problem" surfaced because of the detection of N-nitrosamines in processed meats. The industry was in an uproar and the issue was of paramount interest to scientists and the public. A major technical advance in the analytical technique for N-nitrosamine detection was achieved when Thermo Electron of Waltham, Massachusetts introduced the thermal energy analyzer (TEA). This unit allowed the screening of a large number of samples for nitrosamine with only a minimum preparation. The role of nitrite in revealing the desired and unique flavor of cured products, perhaps by suppressing the formation of lipid oxidation products was another development in revealing other properties of nitrite. Above all, the antimicrobial role of nitrite, together with salt, had a major influence on the popularity of nitrite/nitrate in food preservation. This book provides a review of the desirable attributes which sodium nitrite confers to meat during processing, as well as drawbacks of nitrite usage, i.e., the presence of N-nitrosoamines. In addition, solutions for the curing of meat without the use of nitrite are presented. An examination of a multicomponent nitrite-free curing system entailing the color, flavor, and microbial protection of such a system is given.

Open Dating of Foods

Open Dating of Foods
Author: Theodore P. Labuza,Lynn M. Szybist
Publsiher: John Wiley & Sons
Total Pages: 239
Release: 2008-02-28
ISBN 10: 0470384883
ISBN 13: 9780470384886
Language: EN, FR, DE, ES & NL

Open Dating of Foods Book Review:

Open dating plays a vital role in the distribution of the food products from the farm or place of manufacturing to the consumer's home. One principle is that the shelf life is a function of the distribution conditions and can be looked at as the percentage of consumers a manufacturer is willing to displease. Thus, one purpose of an open date is to give consumers enough time to purchase a food product and store it at home for a reasonable period of time before the product reaches the end of shelf-life in terms of some degree of quality change that is still acceptable. If products are not stored or rotated properly in distribution, then older products or those of lesser quality and perhaps compromised safety because of abuse during distribution chain and causing loss of confidence in the food category. Presently, the lack of uniformity among manufacturers and across state borders has made the practice of open dating confusing and misleading for consumers, retailers and the government. This book addresses these issues, and provides scientific and legal background to both evaluate and influence federally-regulated open-dating legislation in this country

A Handbook for Sensory and Consumer-Driven New Product Development

A Handbook for Sensory and Consumer-Driven New Product Development
Author: Maurice O'Sullivan
Publsiher: Woodhead Publishing
Total Pages: 370
Release: 2016-09-16
ISBN 10: 0081003579
ISBN 13: 9780081003572
Language: EN, FR, DE, ES & NL

A Handbook for Sensory and Consumer-Driven New Product Development Book Review:

A Handbook for Sensory and Consumer Driven New Product Development explores traditional and well established sensory methods (difference, descriptive and affective) as well as taking a novel approach to product development and the use of new methods and recent innovations. This book investigates the use of these established and new sensory methods, particularly hedonic methods coupled with descriptive methods (traditional and rapid), through multivariate data analytical interfaces in the process of optimizing food and beverage products effectively in a strategically defined manner. The first part of the book covers the sensory methods which are used by sensory scientists and product developers, including established and new and innovative methods. The second section investigates the product development process and how the application of sensory analysis, instrumental methods and multivariate data analysis can improve new product development, including packaging optimization and shelf life. The final section defines the important sensory criteria and modalities of different food and beverage products including Dairy, Meat, Confectionary, Bakery, and Beverage (alcoholic and non-alcoholic), and presents case studies indicating how the methods described in the first two sections have been successfully and innovatively applied to these different foods and beverages. The book is written to be of value to new product development researchers working in large corporations, SMEs (micro, small or medium-sized enterprises) as well as being accessible to the novice starting up their own business. The innovative technologies and methods described are less expensive than some more traditional practices and aim to be quick and effective in assisting products to market. Sensory testing is critical for new product development/optimization, ingredient substitution and devising appropriate packaging and shelf life as well as comparing foods or beverages to competitor’s products. Presents novel and effective sensory-based methods for new product development—two related fields that are often covered separately Provides accessible, useful guidance to the new product developer working in a large multi-national food company as well as novices starting up a new business Offers case studies that provide examples of how these methods have been applied to real product development by practitioners in a wide range of organizations Investigates how the application of sensory analysis can improve new product development including packaging optimization

Guidelines for Sensory Analysis in Food Product Development and Quality Control

Guidelines for Sensory Analysis in Food Product Development and Quality Control
Author: David H. Lyon,Mariko A. Francombe,Terry A. Hasdell
Publsiher: Springer Science & Business Media
Total Pages: 131
Release: 2012-12-06
ISBN 10: 1461519993
ISBN 13: 9781461519997
Language: EN, FR, DE, ES & NL

Guidelines for Sensory Analysis in Food Product Development and Quality Control Book Review:

Sensory analysis is not new to the food industry, but its application as a basic tool in food product development and quality control has not been given the recognition and acceptance it deserves. This, we believe, is largely due to the lack of understanding about what sensory analysis can offer in product research, development and marketing, and a fear that the discipline is 'too scientific' to be practical. To some extent, sensory scientists have perpetuated this fear with a failure to recognize the constraints of industry in implementing sensory testing procedures. These guidelines are an attempt to redress the balance. Of course, product 'tasting' is carried out in every food company: it may be the morning tasting session by the managing director, competitor comparisons by the marketeers, tasting by a product 'expert' giving a quality opinion, comparison of new recipes from the product development kitchen, or on-line checking during pro duction. Most relevant, though, is that the people respon sible for the tasting session should know why the work is being done, and fully realize that if it is not done well, then the results and conclusions drawn, and their implications, are likely to be misleading. If, through the production of these guidelines, we have influenced some people suffi ciently for them to re-evaluate what they are doing, and why, we believe our efforts have been worthwhile.

Food Safety

Food Safety
Author: James Sheridan
Publsiher: John Wiley & Sons
Total Pages: 232
Release: 2008-06-02
ISBN 10: 0470384859
ISBN 13: 9780470384855
Language: EN, FR, DE, ES & NL

Food Safety Book Review:

One of the recent developments in regard to food safety is the legal change that consumers have a right to be sold safe food and that the primary producer is now part of the process which must guarantee the delivery of safe products

Handbook of Food Products Manufacturing

Handbook of Food Products Manufacturing
Author: Y. H. Hui,Ramesh C. Chandan,Stephanie Clark,Nanna A. Cross,Joannie C. Dobbs,William J. Hurst,Leo M. L. Nollet,Eyal Shimoni,Nirmal Sinha,Erika B. Smith,Somjit Surapat,Alan Titchenal,Fidel Toldrá
Publsiher: John Wiley & Sons
Total Pages: 1221
Release: 2007-04-27
ISBN 10: 047012525X
ISBN 13: 9780470125250
Language: EN, FR, DE, ES & NL

Handbook of Food Products Manufacturing Book Review:

This authoritative reference covers food-manufacturing principles, and details the processing and manufacturing of products in the fields of: Health, Meat, Milk, Poultry, Seafood, and Vegetables. * Includes an overview of food manufacturing principles * Presents details of commercial processing for each commodity including (where appropriate) a general introduction, ingredients, technologies, types and evaluation of industrial products, special problems, types and evaluation of consumer products, and processing and product trends * For each commodity, information includes the details of commercial processing of several representative foods.

Food Science and Technology Abstracts

Food Science and Technology Abstracts
Author: Anonim
Publsiher: Anonim
Total Pages: 329
Release: 1985
ISBN 10:
ISBN 13: UIUC:30112017978997
Language: EN, FR, DE, ES & NL

Food Science and Technology Abstracts Book Review:

The Science of Poultry and Meat Processing

The Science of Poultry and Meat Processing
Author: Shai Barbut
Publsiher: Anonim
Total Pages: 329
Release: 2016-06
ISBN 10: 9780889556256
ISBN 13: 0889556253
Language: EN, FR, DE, ES & NL

The Science of Poultry and Meat Processing Book Review: