Name: Meat Science: An Introductory Text
SKU: 3116555
Price: 70.99 EUR
Availability: InStock
Author: Warriss, Paul D.
ISBN: 9781845935931

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portada Meat Science: An Introductory Text

Type

Physical Book

Author

Paul D. Warriss

Publisher

Cabi

Year

2009

Language

English

Pages

248

Format

Paperback

Dimensions

24.1x18.8x1.5 cm

Weight

0.66 kg.

ISBN

9781845935931

ISBN13

9781845935931

Edition No.

0002

Synopsis "Meat Science: An Introductory Text"

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 tenderization of meat, and new coverage of the use of molecular genetic techniques to try to select animals for improved meat quality. It is an essential text for students and professionals in food science and technology, those working in the meat industry, meat inspectors, and vets.* New larger format in two colors throughout* Fully revised and updated including new coverage of genomics* Carefully selected references and titles for further reading

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Meat Science: An Introductory Text - Warriss, Paul D.

Synopsis "Meat Science: An Introductory Text"

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