Meat Science
Paul (formerly University of Bristol, UK) Warriss
CABI Publishing, 2009
66,25 €On orderDelivery: 2-3 weeks
The new edition has been updated to cover significant advances such as the process of conditioning, leading to the tenderisation of meat, and the new coverage of the use of molecular genetic techniques to try to select animals for improved meat quality.
- ISBN-13
- 9781845935931
- ISBN-10
- 1845935934
- Publisher
- CABI Publishing
- Year
- 2009
- Publication date
- 2009-11-12
- Pages
- 248
- Dimensions
- 246x189x16
- Weight
- 532