Poultry meat science
Éditeur :
CABI Publishing
ISBN :
9780851992372
Date de publication :
1 juin 1999
Dimensions :
24,4 x 17,2 cm
Langue :
Anglais
Pays d'origine :
Grande Bretagne
This authoritative volume reviews the subject in a style which is comprehensible to the non-specialist. Contributions by leading authorities review avian meat science from basic meat structure and function, colour, texture and flavour, through to practical aspects of production, harvesting and slaughter factors affecting meat quality.