Handbook of MEAT AND MEAT PROCESSING, Second Edition

Y. H. Hui; J. L. Aalhus; Luca Cocolin; Isabel Guerrero-Legarreta; Leo M.L. Nollet; Roger W. Purchas; M. Wes Schilling; Peggy S. Stanfield; Youling L. Xiong

doi:10.1201/b11479

Handbook of MEAT AND MEAT PROCESSING, Second Edition

Y. H. Hui
, J. L. Aalhus
, Luca Cocolin
, Isabel Guerrero-Legarreta
, Leo M.L. Nollet
, Roger W. Purchas
, M. Wes Schilling
, Peggy S. Stanfield
, Youling L. Xiong

Animal and Food Sciences

Research output: Book/Report › Book › peer-review

16 Scopus citations

Abstract

Retitled to reflect expansion of coverage from the first edition, Handbook of Meat and Meat Processing, Second Edition, contains a complete update of materials and nearly twice the number of chapters. Divided into seven parts, the book covers the entire range of issues related to meat and meat processing, from nutrients to techniques for preservati.

Original language	English
Number of pages	979
ISBN (Electronic)	9781439836842
DOIs	https://doi.org/10.1201/b11479
State	Published - Jan 1 2012

Bibliographical note

Publisher Copyright:
© 2012 by Taylor and Francis Group, LLC.

ASJC Scopus subject areas

General Engineering
General Agricultural and Biological Sciences

Access to Document

10.1201/b11479

Cite this

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abstract = "Retitled to reflect expansion of coverage from the first edition, Handbook of Meat and Meat Processing, Second Edition, contains a complete update of materials and nearly twice the number of chapters. Divided into seven parts, the book covers the entire range of issues related to meat and meat processing, from nutrients to techniques for preservati.",

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AU - Nollet, Leo M.L.

AU - Purchas, Roger W.

AU - Schilling, M. Wes

AU - Stanfield, Peggy S.

AU - Xiong, Youling L.

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N2 - Retitled to reflect expansion of coverage from the first edition, Handbook of Meat and Meat Processing, Second Edition, contains a complete update of materials and nearly twice the number of chapters. Divided into seven parts, the book covers the entire range of issues related to meat and meat processing, from nutrients to techniques for preservati.

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Handbook of MEAT AND MEAT PROCESSING, Second Edition

Abstract

Bibliographical note

ASJC Scopus subject areas

Access to Document

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