Handbook of processed meats and poultry analysis : Chapter 21 Sensory Descriptors for Dry-Cured Meat Products / by Mónica Flores ; edited by Leo M.L. Nollet, Fidel Toldrá.

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ArticlePublication details: Boca Raton : CRC Press, 2009Description: xvi, 19 pages : illustrationsContent type:

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Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Chapter in Books	Halal Development Corporation Library Open Shelves	EBCH 003311 (Browse shelf(Opens below))	Available

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Previous	EBCH 003308 Handbook of processed meats and poultry analysis : Chapter 18 Texture Analysis /	EBCH 003309 Handbook of processed meats and poultry analysis : Chapter 19 Flavor of Meat Products /	EBCH 003310 Handbook of processed meats and poultry analysis : Chapter 20 Sensory Descriptors for Cooked Meat Products /	EBCH 003311 Handbook of processed meats and poultry analysis : Chapter 21 Sensory Descriptors for Dry-Cured Meat Products /	EBCH 003312 Handbook of processed meats and poultry analysis : Chapter 22 Spoilage Detection /	EBCH 003313 Handbook of processed meats and poultry analysis : Chapter 23 Microbial Foodborne Pathogens /	EBCH 003314 Handbook of processed meats and poultry analysis : Chapter 24 Mycotoxin Analysis in Poultry and Processed Meats /	Next

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Includes bibliographical references and index.

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