Evaluation of Seafood Freshness QualityISBN: 978-0-471-18580-2
Hardcover
192 pages
December 1996
 This is a Print-on-Demand title. It will be printed specifically to fill your order. Please allow an additional 10-15 days delivery time. The book is not returnable.
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Chemical Methods of Evaluating Freshness Quality.
Physical Methods of Evaluating Freshness Quality.
Sensory Evaluation: Freshness Quality Grading.
Sensory Evaluation: Attribute Assessment.
Conclusion.
Glossary.
References.
Index.
Physical Methods of Evaluating Freshness Quality.
Sensory Evaluation: Freshness Quality Grading.
Sensory Evaluation: Attribute Assessment.
Conclusion.
Glossary.
References.
Index.
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General & Introductory Food Science & Technology
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