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Muscle Foods: Meat Poultry and Seafood Technology

Burdette C. Breidenstein, Donald M. Kinsman, Anthony W. Kotula




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Muscle Foods: Meat Poultry  Burdette C. Breidenstein, Donald M. Kinsman, Anthony W. Kotula book review
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 | #2558440 in Books |  Donald M Kinsman |  1994-06-30 | Original language:English | PDF # 1 |  9.21 x1.38 x6.14l,2.10 | File type: PDF | 574 pages

 | Muscle Foods Meat Poultry And Seafood Technology

||0 of 0 people found the following review helpful.| good condition and value|By Telah|This book is great and shows you all about food and where it came from. The book was in good condition and a great price.|From the Back Cover|This text offers a unified examination of red meat, poultry, and seafood. For each topic, the book describes the broad areas of similarity and highlights differences among muscle foods where they occur.

Traditionally, in the food industry, there has been a distinction made among meat, poultry, seafood, and game. Meat has historically been defined as the edible flesh of animals. This basically referred only to the red meats, namely, beef, lamb, pork, and veal, including both fresh and processed products as well as variety or glandular meats. It has been recognized more recently that all foods derived from muscle, or muscle foods, have basically the same or similar charac...

You can specify the type of files you want, for your device.Muscle Foods: Meat Poultry and Seafood Technology   |  Burdette C. Breidenstein, Donald M. Kinsman, Anthony W. Kotula. I have read it a couple of times and even shared with my family members. Really good. Couldnt put it down.

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