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