Quality attributes and their measurement in meat, poultry and fish products
By: edited by A.M. Pearson and T.R. Dutson.
Contributors: Pearson, A. M. 1916-; Dutson, T. R.
Series: Advances in meat research -- vol. 9
Publisher: Blackie Academic and Professional; Springer
Published: 1994
Place of publication: London
Language: eng
Number of pages: 505
Subjects: Meat -- Quality.; Poultry as food.; Fish as food.