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Language
English
English
Book
Paperback
Outlining the core principles of the subject, this introductory-level textbook covers the production...
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Libristo code: 05099235
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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 new coverage of the use of molecular genetic techniques to try to select animals for improved meat quality. This title features new larger format in two colours throughout. It is fully revised and updated including new coverage of genomics. It includes carefully selected references and titles for further reading.
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About the book
Full name
Meat Science
Author
P.D. Warriss
Language
English
English
Binding
Book - Paperback
Date of issue
2009
Number of pages
248
EAN
9781845935931
ISBN
1845935934
Libristo code
05099235
Publishers
CABI Publishing
Weight
706
Dimensions
189 x 246 x 16
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