Quality attributes and their measurement in meat, poultry and fish products

Author(s)

• Pearson, A. M. (Albert Marchant)
• Dutson, T. R.

Bibliographic Information

Quality attributes and their measurement in meat, poultry and fish products

edited by A. M. Pearson and T. R. Dutson

（Advances in meat research, v. 9）

Blackie Academic & Professional, c1994

Note

Includes bibliographical references and index

Details

• NCID: BA23508631
• ISBN:
  • 0751401854
• Country Code: uk
• Title Language Code: eng
• Text Language Code: eng
• Place of Publication: London ; New York
• Pages/Volumes: xvii, 505 p.
• Size: 23 cm
• Classification:
  • LCC : TX556.M4
  • DC20 : 664.07
• Subject Headings:
  • LCSH : Meat
  • LCSH : Meat -- Physiological effect
• Parent Bibliography ID:
  • BA01501763