Quality Attributes and Their Measurement in Meat, Poultry and Fish Products

By Albert M. Pearson

Book Overview

1 Introduction to quality attributes and their measurement in meat, poultry and fish products.- 1.1 Introduction.- 1.2 Color.- 1.2.1 Importance.- 1.2.2 Variability and measurement.- 1.3 Juiciness... This description may be from another edition of this product.

• Format: Paperback
• Language: English
• ISBN: 1461359066
• ISBN13: 9781461359067
• Release Date: March 2013
• Publisher: Springer
• Length: 505 Pages
• Weight: 1.61 lbs.
• Dimensions: 1.1" x 6.1" x 9.2"