Red Meat Science and Production
Jianping Wu, Joseph William Holloway
Springer Verlag, Singapore, 2019
238,25 €On orderDelivery: 2-3 weeks
This book comprehensively describes the biological underpinnings of red meat production, discussing the current state of the science in the context of the provision of red meat products perceived by consumers to offer a quality eating experience.
- ISBN-13
- 9789811378553
- ISBN-10
- 981137855X
- Publisher
- Springer Verlag, Singapore
- Year
- 2019
- Publication date
- 2019-08-16
- Pages
- 246
- Dimensions
- 161x240x19
- Weight
- 566