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Więcej informacji o Meat Science

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Opis

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 genomics. It includes carefully selected references and titles for further reading.

Szczegóły książki

Kategoria Książki po angielsku Economics, finance, business & management Industry & industrial studies Manufacturing industries

• Pełny tytuł: Meat Science
• Podtytuł: An Introductory Text
• Autor: P.D. Warriss
• Język: Angielski
• Oprawa: Miękka
• Liczba stron: 248
• EAN: 9781845935931
• ISBN: 1845935934
• ID: 05099235
• Wydawca: CABI Publishing
• Waga: 706 g
• Wymiary: 246 × 189 × 16 mm
• Data wydania: 12. November 2009

Ulubione w innej kategorii

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