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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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Books Books Pattoki Library
Poultry
Veterinary Science 664.939 Pearson 29376 1st 1999 Poultry (Browse shelf) Available 29376
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664.93 Mountney 16619 3rd 2001 Poultry Poultry Products Technology 664.93 Owens 24786 2nd 2010 Poultry Poultry Meat Processing / 2nd ed 664.93 Sams 17937 1st 2005 Poultry Poultry Meat Processing / 1st ed 664.939 Pearson 29376 1st 1999 Poultry Quality aAtributes and their Measurement in Meat, Poultry and Fish Products / 7251 Pattoki.Library Poultry Nutrition Allcroft 7184 1st 1964 Pattoki.library Incubation and hatchery Practice / 1st ed. Allcroft 7185 1st 1964 Pattoki.library Incubation and hatchery Practice / 1st ed.

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

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