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Meat science : an introductory text
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 tenderization of meat, and new coverage of the use of molecula…
- Edition
- 2nd
- ISBN/ISSN
- 9781845935931
- Collation
- 234 p. : ill. : ind. ; 25 cm.
- Series Title
- -
- Call Number
- 664.9 War m
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