Improving the sensory and nutritional quality of fresh meat /
edited by Joséph P. Kerry and David Ledward.
- Cambridge (GB) : Woodhead Publishing Ltd ; Boca Raton (Fla.) : 2009.
- 1 vol.(xxii-664 p.) : fig. ; 24 cm.
- Woodhead Publishing in food science, technology and nutrition .
Bibliogr. en fin de chapitres. Index.
Understanding meat quality 2. Improving the quality of fresh meat: genetic and genomic technologies 3. Improving the quality of fresh meat: production strategies 4. improving the quality of fresh meat: processing strategies
9781845693435
Viande
Meat
Meat industry and trade
Viande. 2ram
Industries agro-alimentaires
Viande --Qualité. --Industrie --Qualité --Quality control. --Quality. --Qualité --Controle. 2ram --Controle.
664.9 / L475
Bibliogr. en fin de chapitres. Index.
Understanding meat quality 2. Improving the quality of fresh meat: genetic and genomic technologies 3. Improving the quality of fresh meat: production strategies 4. improving the quality of fresh meat: processing strategies
9781845693435
Viande
Meat
Meat industry and trade
Viande. 2ram
Industries agro-alimentaires
Viande --Qualité. --Industrie --Qualité --Quality control. --Quality. --Qualité --Controle. 2ram --Controle.
664.9 / L475
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