We can't find the internet
Attempting to reconnect
Something went wrong!
Hang in there while we get back on track
£125.89
Woodhead Publishing Meat Processing: Improving Quality Book
Price data last checked 101 day(s) ago - refreshing...
We'll watch every seller, every day. One email when your price arrives.
It has never been this cheap. We have no record of a lower price.
£126 today · cheaper than every other day in the last 24 months
NEW HERE?
Amazon shows you one price. We show you all of them.
Tosheroon watches Amazon prices so you don't have to. Every product on Amazon has a price history — we make it visible. Set the price you'd actually pay, and we'll email you the second it gets there. No app, no account, one email.
WHAT'S ON THIS PAGE
when this has been cheap or pricey
where the price is heading next
all-time high & low, recent range
name your number, we'll email you
Price History & Forecast
Grey patches = out of stock. Cheaper = lower on the chart. Hover for exact prices.
Last 630 days • 630 data points (No recent data available)
Price Distribution
Price distribution over 630 days • 3 price levels
Price Analysis
Most common price: £135 (368 days, 58.4%)
Price range: £126 - £154
Price levels: 3 different prices over 630 days
Description
Key Features
Comprehensive research on the factors that determine and define meat quality for food science professionals.
Detailed analysis of raw meat quality and the evolving perspectives on nutritional value.
In-depth examination of how processing affects key attributes such as color and flavor.
Expert insights provided by an international team of contributors and distinguished editors.
Part of the respected Woodhead Publishing Series in Food Science, Technology and Nutrition.
Product Specifications
- Brand
- Woodhead Publishing
- Format
- hardcover
- ASIN
- 1855735830
- Domain
- Amazon UK
- Release Date
- 30 September 2002
- Listed Since
- 09 February 2007
Barcode
No barcode data available
Similar Products You Might Like
Handbook of Processed Meats and Poultry Analysis
CRC Press
Advances in Meat Processing Technologies: Modern Approaches to Meet Consumer Demand
Bentham Science Publishers
Meat Quality: Genetic and Environmental Factors (Chemical & Functional Properties of Food Components)
CRC Press
Analytical Techniques in Meat Science
CRC Press
Processed Meats: Improving Safety, Nutrition and Quality (Woodhead Publishing Series in Food Science, Technology and Nutrition)
Woodhead Publishing
New Aspects of Meat Quality: From Genes to Ethics (Woodhead Publishing Series in Food Science, Technology and Nutrition)
Woodhead Publishing
Handbook of Meat Processing
Wiley-Blackwell
Food Proteomics: Technological Advances, Current Applications and Future Perspectives
Academic Press
Handbook of Meat and Meat Processing
CRC Press
Meat Preservation: Preventing Losses and Assuring Safety (Publications in Food Science and Nutrition)
Wiley-Blackwell
Red Meat Science and Production: Volume 2. Intrinsic Meat Character
Springer
Meat Quality: Genetic and Environmental Factors (Chemical & Functional Properties of Food Components)
CRC Press
Textbook on Meat, Poultry and Fish Technology
Daya Publishing House
Quality of meat and fat in pigs as affected by genetics and nutrition: Proceedings of the joint session of the EAAP commissions on pig production, ... nutrition: 100 (EAAP Scientific Series, 100)
Approaching the Meat Product Markets in China: China Meat Products Market Overview
Cloud New Zealand Limited
Marketing Livestock and Meat (Fpp Agricultural Commodity Economics, Distribution, & Market)
CRC Press
Ensuring safety and quality in the production of beef - Volume 1 (Burleigh Dodds Series in Agricultural Science)
Burleigh Dodds Science Publishing Ltd
Meat Quality Analysis: Advanced Evaluation Methods, Techniques, and Technologies
Academic Press
Lawrie's Meat Science (Woodhead Publishing Series in Food Science, Technology and Nutrition)
Woodhead Publishing
Sustainable Meat Production and Processing
Academic Press
Processed Meats
Springer
Shelf-life Evaluation of Foods
Springer
Butchering, Processing and Preservation of Meat
Springer