26. Sensory Evaluation of Meat Products

  1. Fidel Toldrá Ph.D. research professor member Fellow
  1. Geoffrey R. Nute

Published Online: 23 FEB 2010

DOI: 10.1002/9780813820897.ch26

Handbook of Meat Processing

Handbook of Meat Processing

How to Cite

Nute, G. R. (2010) Sensory Evaluation of Meat Products, in Handbook of Meat Processing (ed F. Toldrá), Wiley-Blackwell, Oxford, UK. doi: 10.1002/9780813820897.ch26

Editor Information

  1. Department of Food Science, Instituto de, Agroquímica y Tecnología de Alimentos (CSIC), PO Box 73, 46100 Burjassot, Valencia, Spain

Author Information

  1. University of Bristol, School of Clinical Veterinary Science, Division of Farm Animal Science, Bristol BS40 5DU, Avon, England

Publication History

  1. Published Online: 23 FEB 2010
  2. Published Print: 26 MAR 2010

ISBN Information

Print ISBN: 9780813821825

Online ISBN: 9780813820897

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