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Poultry Quality Evaluation: Quality Attributes and Consumer Values provides a new reference source that covers these aspects with the same scientific authority
Handbook of Meat, Poultry and Seafood Quality
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The Handbook of Meat, Poultry and Seafood Quality commences with a discussion of basic scientific factors responsible for the quality of fresh, frozen and proce
Computer Vision Technology for Food Quality Evaluation
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The first book in this rapidly expanding area, Computer Vision Technology for Food Quality Evaluation thoroughly discusses the latest advances in image processi
Quality Attributes and their Measurement in Meat, Poultry and Fish Products
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The theme for this volume was chosen because no previous book has discussed the quality attributes of meat, poultry and fish and the methods that can be utilize
Processing of Poultry
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Over the last 40 years, poultry-meat production has undergone considerable expansion in much of the developed world. The industry has changed from an essentiall