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BOOK SUMMARY :

Quality attributes and their measurement in meat poultry and fish products introduction to quality attributes and their measurement in meat poultry and fish products in pearson am dutson tr eds quality attributes and their measurement in meat poultry and fish products advances in meat research vol 9 springer boston ma quality attributes and their measurement in meat poultry and fish products advances in meat research closed by pearson a m dutson t r eds aspen publishers incus 1994 this is an ex library book and may have the usual libraryused book markings insidethis book has hardback covers in fair condition suitable as a study copyadvances in meat research volume 10 haccp in meat poultry and fish processing the advances in meat research series reviews recent advances in meat science and technology each volume concentrates on one specific topic and discusses it in depth the chapter authors are recognized as authoritiesconsumer preferences for beef color and packaging did not affect eating satisfaction am pearson tr dutson eds quality attributes and their measurement in meat poultry and fish products advances in meat research blackie academic and professional london 1994 pp 34 78in meat poultry and fish processing edited by am pearson courtesy professor department of animal sciences oregon state university and tr dutson dean college of agricultural sciences director of agricultural experiment station oregon state university springer science+business media bv

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