"Quality attributes and their measurement in meat, poultry and fish products" edited by A. M. Pearson and T. R. Dutson

By: Pearson | [Editor]Material type: Text

TextSeries: Advances in meat research series; 9Publication details: London ; Blackie Academic & Professional ; 1994 Description: "xvii, 505p"ISBN: 978-0-7514-0185-4Subject(s): Fish products - QualityDDC classification: 664.9497

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Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Books	Fisheries College and Research Institute, Thoothukudi	664.9497 PEA (Browse shelf(Opens below))	Available		10056

Previous	No cover image available No cover image available		No cover image available No cover image available	No cover image available No cover image available		No cover image available No cover image available		Next
Previous	664.9497 CON Control of fish quality	664.9497 CON Control of fish quality	664.9497 KRE Fish inspection and quality control	664.9497 PEA "Quality attributes and their measurement in meat, poultry and fish products"	664.9497 SHA "Seafood: chemistry, processing technology and quality"	664.9498 VEL Manual on fishery by-products	664.94992 GOP Fishing packaging technology: materials and methods	Next

Includes references and index

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