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Meat Scienc

Pocket • 2009 • Engelsk

Meat Scienc

Av P.D. Warriss

1 vurderinger • 4.0 av 5

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Om boken

Outlining the core principles of the subject, this introductory-level textbook covers the production of meat, its structure and chemical composition, meat quality and hygiene, and animal welfare, handling and slaughter. 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. Key Features New larger fo...Vis mer

Om boken

ISBN

9781845935931

Forlag

CABI Publishing

Publiseringsår

2009

Språk

Engelsk

Originaltittel

Meat Scienc

Format

Pocket

Frakt og retur

Frakt

Brukte bøker sendes av selgeren. Forventet leveringstid etter pakken er sendt er 2-4 dager.

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Omtaler · 0

1 vurderinger • 4.0 av 5

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