Quality aAtributes and their Measurement in Meat, Poultry and Fish Products /
By: Pearson, A.M
.
Contributor(s): Dutson, T.R
.
Material type: 


Item type | Current location | Collection | Call number | Status | Date due | Barcode | Item holds |
---|---|---|---|---|---|---|---|
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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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