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... Celý popis
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Meat Science - Paul Warriss
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1 535 Kč
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Popis
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 g
It is fully revised and updated including new coverage of g
Parametry
| Žánr | naučné |
| Rok vydání | 2009 |
| Autor | Paul Warriss |
| Počet stran | 240 |
| Výrobce | CABI Publishing |
| Jazyk | anglické |
| Váha | 678 gramů |
