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Meat Science

- An Introductory Text

af Paul (formerly University of Bristol Warriss
Meat Science af Paul (formerly University of Bristol Warriss
Bag om Meat Science

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.

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  • Sprog:
  • Engelsk
  • ISBN:
  • 9781845935931
  • Indbinding:
  • Paperback
  • Sideantal:
  • 248
  • Udgivet:
  • 12. november 2009
  • Udgave:
  • 2
  • Størrelse:
  • 189x246x16 mm.
  • Vægt:
  • 706 g.
Leveringstid: Ukendt - mangler pt.

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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.

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