ISBN 9781845693435,Improving the Sensory and Nutritional Quality of Fresh Meat

Improving the Sensory and Nutritional Quality of Fresh Meat

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ISBN 9781845693435
Publisher

Woodhead Publishing

Publication Year 2009
ISBN-13

ISBN 9781845693435

ISBN-10 1845693434
Binding

Hardback

Number of Pages 680 Pages
Subject

Food & beverage technology

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 book reviews essential knowledge of the mechanisms underlying quality characteristics and methods to improve meat sensory and nutritional quality.
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