Quality aAtributes and their Measurement in Meat, Poultry and Fish Products /
By: Pearson, A.M
.
Contributor(s): Dutson, T.R.
Material type: 
BookSeries: 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.
| Item type | Current location | Collection | Call number | Status | Date due | Barcode | Item holds |
|---|---|---|---|---|---|---|---|
Books
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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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