Quality Attributes and Their Measurement in Meat, Poultry and Fish Products (Advances in Meat Research, Vol 9)
Contributors: T. R. Dutson (Editor)
Publisher: Blackie Academic & Professional
Published: August 1994
Language: eng
Format: Hardcover
Number of pages: 528
ISBN-13: 9780751401851
Subjects: Food & beverage technology; Food manufacturing & related industries; Industrial quality control; Meat Selection And Identification; Poultry Science; Technology; Technology & Industrial Arts; Science/Mathematics; General; Food Science
First sentence: Although food is essential in that it supplies the nutrients necessary to sustain life, it must first be consumed in order to supply the needed nutrients.