| 000 | 01937cam a2200277zu 4500 | ||
|---|---|---|---|
| 001 | 88849268 | ||
| 003 | FRCYB88849268 | ||
| 005 | 20250107221753.0 | ||
| 006 | m o d | ||
| 007 | cr un | ||
| 008 | 250107s2017 fr | o|||||0|0|||eng d | ||
| 020 | _a9780081007631 | ||
| 035 | _aFRCYB88849268 | ||
| 040 |
_aFR-PaCSA _ben _c _erda |
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| 100 | 1 | _aPetracci, Massimiliano | |
| 245 | 0 | 1 |
_aPoultry Quality Evaluation _bQuality Attributes and Consumer Values _c['Petracci, Massimiliano'] |
| 264 | 1 |
_bElsevier Science _c2017 |
|
| 300 | _a p. | ||
| 336 |
_btxt _2rdacontent |
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| 337 |
_bc _2rdamdedia |
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| 338 |
_bc _2rdacarrier |
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| 650 | 0 | _a | |
| 700 | 0 | _aPetracci, Massimiliano | |
| 856 | 4 | 0 |
_2Cyberlibris _uhttps://international.scholarvox.com/netsen/book/88849268 _qtext/html _a |
| 520 | _aPoultry Quality Evaluation: Quality Attributes and Consumer Values provides a new reference source that covers these aspects with the same scientific authority as texts on traditional poultry meat quality values. The book's first section explores new developments in our understanding of how muscle structure affects the eating qualities of cooked meat. The second section highlights new techniques for measuring, predicting, and producing poultry meat quality and how these new techniques help us minimize variability in eating quality and/or maximize value. The final section identifies the current qualities of consumer and public perceptions, including what is sustainable, ethical, desirable, and healthy in poultry production and consumption.Brings together top researchers in the field to provide a comprehensive overview of the new elements of poultry quality evaluationProvides a comprehensive reference source on poultry with the same scientific authority as texts on more broad traditional meat quality valuesContains contributions from editors who are very well known and highly respected in the field | ||
| 999 |
_c66311 _d66311 |
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