Berbice and Turkeyen Campuses
The science of meat quality /
Additional authors: Kerth, Chris R. Published by : Wiley- Blackwell, (Ames, Iowa, USA : ) Physical details: xv, 293 p. : ill., charts, graphs. ISBN: 9780813815435. Subject(s): Meat -- Quality. | Meat industry and trade -- Quality control. Year: 2013| Item type | Location | Call number | Status | Date due |
|---|---|---|---|---|
 3 Weeks Loan |
Turkeyen Campus
Science & Technology
|
TS1955 S35 (Browse shelf) | Available | |
| 3 Weeks Loan |
Turkeyen Campus
Science & Technology
|
TS1955 S35 (Browse shelf) | Available |
Browsing Turkeyen Campus Shelves , Shelving location: Science & Technology Close shelf browser
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| TS1955 G73 1986 Meat hygiene / | TS1955 L42 1970 The meat handbook / | TS1955 S35 The science of meat quality / | TS1955 S35 The science of meat quality / | TS1955 T56 1981 Thornton's meat hygiene / | TS1960 C53 Cleaner production assessment in meat processing / |
Includes bibliographical references.
The Science of Meat Quality looks at the development of quality meat products from the physiological processes that result in meat development through to final consumption of meat products. Each chapter opens with theoretical foundations to meat science practices alongside methodologies for measuring quality in relation specific aspects of meat and also provides the necessary tools to interpreting information gleaned from quality experimentation. The Science of Meat Quality will be an essential purchase for all animal and meat scientists concerned with the production of quality meat products"-
Purchased Purchased Jul 17, 2017 289935 $52,822 Your Bookstore Your Way
Purchased Purchased Jul 17, 2017 289936 $52,822 Your Bookstore Your Way
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