ISBN 13: 9780470958322
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Never used! This item is printed on demand. Seller Inventory P Language: English. Brand new Book. 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.
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Archiv für Geflügelkunde
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- Handbook of Meat, Poultry and Seafood Quality - PDF Drive.
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Synopsis About this title A great need exists for valuable information on factors affecting the quality of animal related products. From the Back Cover : The quality of a food is determined from two perspectives: scientific status and consumer preference.
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Customers who bought this item also bought. With coverage of equipment options, raw material choice, the brewing process, recipe development and beer styles, packaging, quality assurance and quality control, sensory evaluation, common faults in beer, basic analyses, and strategies to minimize utilities, such as water and energy, this book is a one-stop shop for the aspiring brewer.
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This book not only covers how to maximize the chances of getting production right the first time, it also deals with the inevitable problems that arise and what to do about them. We are always looking for ways to improve customer experience on Elsevier. We would like to ask you for a moment of your time to fill in a short questionnaire, at the end of your visit. If you decide to participate, a new browser tab will open so you can complete the survey after you have completed your visit to this website.
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