Meat Processing
Subtitle: Improving Quality
Contributors: Joseph Kerry (Editor); J. Kerry (Editor); David Ledward (Editor)
Publisher: CRC
Published: October 7, 2002
Language: eng
Format: Hardcover
Number of pages: 350
ISBN-13: 9780849315398
Subjects: Biology, Life Sciences; Food & beverage technology; Science/Mathematics; Meat; Animal Science (Specific Aspects); Food Engineering; Technology & Industrial Arts; Nature; Quality control; Quality; Meat industry and trade; Food Science; Specific Ingredients - Meat; Technology / Food Industry & Science; Animals
First sentence: Meat has long been a central component of the human diet, both as a food in its own right and as an essential ingredient in many other food products.