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Quality aAtributes and their Measurement in Meat, Poultry and Fish Products /

By: Pearson, A.M.
Contributor(s): Dutson, T.R.
Material type: materialTypeLabelBookSeries: Publisher: Maryland : Springer, 1995Edition: 1995th ed.Description: 506 p.ISBN: 0834213052 (hardcover); 9780834213050 (hardcover).Subject(s): Poultry Science | Fish ProductsDDC classification: 664.939 Pearson 29376 1st 1999 Poultry Summary: Provides comprehensive coverage of the chemical basis of quality attributes and also examines consumer preferences and sensory perception.
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Item type Current location Collection Call number Status Date due Barcode Item holds
Books Books Pattoki Library
Poultry
Veterinary Science 664.939 Pearson 29376 1st 1999 Poultry (Browse shelf) Available 29376
Total holds: 0

Provides comprehensive coverage of the chemical basis of quality attributes and also examines consumer preferences and sensory perception.

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