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Meat science
Paperback
€60.90
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- Book Synopsis
- 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 format in two colours throughoutFully revised and updated including new coverage of genomicsCarefully selected references and titles for further reading
- Product Details
-
- ISBN
- 9781845935931
- Format
- Paperback
- Publisher
- CAB International, (12 November 2009)
- Number of Pages
- 234
- Weight
- 680 grams
- Language
- English
- Dimensions
- 246 x 189 x 16 mm
- Series:
- See all books in this series
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