Handbook of Meat, Poultry, and Seafood Quality
Handbook of Meat, Poultry, and Seafood Quality, 2nd Edition
Editors: Leo M. L. Nollet (Editor), Terri Boylston (Associate Editor), Feng Chen (Associate Editor), Patti Coggins (Associate Editor), Grethe Hydlig (Associate Editor), L. H. McKee (Associate Editor), Chris Kerth (Associate Editor)
Pub. date: July, 2012
... Even so, this is an extremely well-researched book, fully referenced and, within the limitations previously outlined, an essential reading and reference source for people and institutions where ensuring the quality of meat, poultry, fish and shellfish products are their livelihoods, and as a stepping stone for aspiring researchers. ....
Journal of Foodservice, 18, 164-166, 2007
“Seminal, timely, and urgently recommended addition to professional, governmental, food industry, governmental agency, and academic library reference collections and supplemental reading lists.”
Midwest Book Review, March 2008