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Meat and meat products -- factors affecting quality control

, : Meat and meat products -- factors affecting quality control. Meat and meat products factors affecting quality control: ix + 207

The three authors have produced a book which is worthwhile reading for red meat inspectors, but its value is lessened by the stilted and pretentious writing in some parts. After reading about "a maximum retention of taste and visual attractiveness" in the first paragraph of the introduction, it comes as no surprise to find, for example, that sausages are not made, but "fabricated".

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