Meat Processing Improving Quality Published in October 7, 2002, CRC Meat Processing Change Cover Contributions: Joseph Kerry (Editor), J. Kerry (Editor), David Ledward (Editor) Language: English Format: Hardcover Dimensions: 9.5 x 6.5 x 1.2 inches Weight: 1.8 pounds ISBN 10: 0849315395 ISBN 13: 9780849315398 Subject: Biology, Life Sciences Food & beverage technology Science/Mathematics Meat Animal Science (Specific Aspects) Food Engineering Technology & Industrial Arts Nature Quality control Quality Meat industry and trade Food Science Specific Ingredients - Meat Technology / Food Industry & Science Animals
description edit First sentence: Meat has long been a central component of the human diet, both as a food in its own right and as an essential ingredient in many other food products. Table of contents edit No table of contents available Add it!
No table of contents available Add it!