Faithin Omaha eBook Collection

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

Introduction to quality attributes and their measurement in meat, poultry and fish products. Color its basis and importance. Colour of meat. Juiciness its impor

"Livestock production systems will only be sustained in the long term if their products continue to meet the demand of consumers. The quality of ruminant carcas

The control of microbiological spoilage requires an understanding of a number of factors including the knowledge of possible hazards, their likely occurrence in