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Kerth, Chris R.

The Science of Meat Quality

Kerth, Chris R. - The Science of Meat Quality, ebook

193,40€

Ebook, ePUB with Adobe DRM
ISBN: 9781118530733
DRM Restrictions

Printing94 pages with an additional page accrued every 8 hours, capped at 94 pages
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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.

Keywords: Animal Science & Zoology, quality meat products, meat development, meat science practices, methodologies for measuring quality meat, theoretical foundations to meat science

Author(s)
Publisher
John Wiley and Sons, Inc.
Publication year
2013
Language
en
Edition
1
Page amount
312 pages
Category
Zoology
Format
Ebook
eISBN (ePUB)
9781118530733
Printed ISBN
9780813815435

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