4. Processing and Preservation of Meat, Poultry and Seafood

  1. Visakh P. M,
  2. Laura B. Iturriaga and
  3. Pablo Daniel Ribotta
  1. Elisabete M.C. Alexandre,
  2. Cristina L.M. Silva and
  3. Teresa R.S. Brandão

Published Online: 30 NOV 2013

DOI: 10.1002/9781118865606.ch4

Advances in Food Science and Nutrition, Volume 2

Advances in Food Science and Nutrition, Volume 2

How to Cite

Alexandre, E. M.C., Silva, C. L.M. and Brandão, T. R.S. (2013) Processing and Preservation of Meat, Poultry and Seafood, in Advances in Food Science and Nutrition, Volume 2 (eds V. P. M, L. B. Iturriaga and P. D. Ribotta), John Wiley & Sons, Inc., Hoboken, NJ, USA. doi: 10.1002/9781118865606.ch4

Author Information

Publication History

  1. Published Online: 30 NOV 2013
  2. Published Print: 27 NOV 2013

ISBN Information

Print ISBN: 9781118137093

Online ISBN: 9781118865606

SEARCH

Options for accessing this content:

  • If you are a society or association member and require assistance with obtaining online access instructions please contact our Journal Customer Services team.
    http://wiley.force.com/Interface/ContactJournalCustomerServices_V2.
  • Login via other institutional login options http://onlinelibrary.wiley.com/login-options.
  • You can purchase online access to this Chapter for a 24-hour period (price varies by title)
    • If you already have a Wiley Online Library or Wiley InterScience user account: login above and proceed to purchase the article.
    • New Users: Please register, then proceed to purchase the article.

Login via OpenAthens

or

Search for your institution's name below to login via Shibboleth.

Please register to:

  • Save publications, articles and searches
  • Get email alerts
  • Get all the benefits mentioned below!

Register now >