Poultry Quality Evaluation

This book PDF is perfect for those who love Technology & Engineering genre, written by Massimiliano Petracci and published by Woodhead Publishing which was released on 01 August 2017 with total hardcover pages 386. You could read this book directly on your devices with pdf, epub and kindle format, check detail and related Poultry Quality Evaluation books below.

Poultry Quality Evaluation
Author : Massimiliano Petracci
File Size : 41,9 Mb
Publisher : Woodhead Publishing
Language : English
Release Date : 01 August 2017
ISBN : 9780081007693
Pages : 386 pages
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Poultry Quality Evaluation by Massimiliano Petracci Book PDF Summary

Poultry Quality Evaluation: Quality Attributes and Consumer Values provides a new reference source that covers these aspects with the same scientific authority as texts on traditional poultry meat quality values. The book's first section explores new developments in our understanding of how muscle structure affects the eating qualities of cooked meat. The second section highlights new techniques for measuring, predicting, and producing poultry meat quality and how these new techniques help us minimize variability in eating quality and/or maximize value. The final section identifies the current qualities of consumer and public perceptions, including what is sustainable, ethical, desirable, and healthy in poultry production and consumption. Brings together top researchers in the field to provide a comprehensive overview of the new elements of poultry quality evaluation Provides a comprehensive reference source on poultry with the same scientific authority as texts on more broad traditional meat quality values Contains contributions from editors who are very well known and highly respected in the field

Poultry Quality Evaluation

Poultry Quality Evaluation: Quality Attributes and Consumer Values provides a new reference source that covers these aspects with the same scientific authority as texts on traditional poultry meat quality values. The book's first section explores new developments in our understanding of how muscle structure affects the eating qualities of cooked

Get Book
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