Meat science: an introductory text
Auteur :
Warriss, Paul
Éditeur :
CABI Publishing
ISBN :
9781845935931
Date de publication :
12 nov. 2009
Dimensions :
24,6 x 18,9 x 1,5 cm
Poids :
680 g
Langue :
Anglais
Pays d'origine :
Grande Bretagne
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.