Handbook of processed meats and poultry analysis : Chapter 17 Color Characteristics of Meat and Poultry Processing /
Pérez-Álvarez, José Angel
Handbook of processed meats and poultry analysis : Chapter 17 Color Characteristics of Meat and Poultry Processing / by José Angel Pérez-Álvarez and Juana Fernández-Lópezl ; edited by Leo M.L. Nollet, Fidel Toldrá. - Boca Raton : CRC Press, 2009 - xvi, 20 pages : illustrations
Original from book
Includes bibliographical references and index.
978-1-4200-4531-4 (Hardcover)
Food--Analysis--Handbooks, manuals, etc.
Meat--Analysis--Handbooks, manuals, etc.
Poultry--Analysis--Handbooks, manuals, etc.
Handbook of processed meats and poultry analysis : Chapter 17 Color Characteristics of Meat and Poultry Processing / by José Angel Pérez-Álvarez and Juana Fernández-Lópezl ; edited by Leo M.L. Nollet, Fidel Toldrá. - Boca Raton : CRC Press, 2009 - xvi, 20 pages : illustrations
Original from book
Includes bibliographical references and index.
978-1-4200-4531-4 (Hardcover)
Food--Analysis--Handbooks, manuals, etc.
Meat--Analysis--Handbooks, manuals, etc.
Poultry--Analysis--Handbooks, manuals, etc.