Red meat science and production: volume 2. intrinsic meat character
Auteur :
Holloway, Joseph William / Wu, Jianping
Éditeur :
Springer Verlag, Singapore
ISBN :
9789811378621
Date de publication :
16 août 2020
Dimensions :
23,5 x 15,5 cm
Langue :
Anglais
Pays d'origine :
Singapour
This book comprehensively describes the biological underpinnings of red meat production, discussing the current state of the science in the context of the provision of red meat products perceived by consumers to offer a quality eating experience.