Hayes, Jenny E. <br/><br/>
Handbook of processed meats and poultry analysis : Chapter 20  Sensory Descriptors for Cooked Meat Products / 
by Jenny E. Hayes ; edited by Leo M.L. Nollet, Fidel Toldrá. 
 - Boca Raton :  CRC Press,  2009 
 - xvi, 23 pages :  illustrations  
<br/><br/> Original from book  
<br/><br/>Includes bibliographical references and index. 
<br/><br/><label>ISBN: </label>978-1-4200-4531-4 (Hardcover) 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food--Analysis--Handbooks, manuals, etc.<br/>Meat--Analysis--Handbooks, manuals, etc.<br/>Poultry--Analysis--Handbooks, manuals, etc.