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The new edition has been updated to cover significant advances such as the process of conditioning leading to the tenderisation of meat and the new coverage of the use of molecular genetic techniques to try to select animals for improved meat quality.
TITLE: Meat Science
AUTHOR: Paul Warriss
SKU: 9781845935931
PUBLISHER: CABI Publishing
DATE PUBLISHED: 01/10/2009
PLACE PUBLISHED: United Kingdom
PAGES: 248
BINDING: Paperback / softback
LANGUAGE: English
DIMENSIONS: 189 mm x 246 mm x 15 mm
WEIGHT: 680 gr
