MEAT SCIENCE - AN INTRODUTORY TEXT - 2009
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MEAT SCIENCE - AN INTRODUTORY TEXT - 2009
MEAT SCIENCE - AN INTRODUTORY TEXT - 2009
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MEAT SCIENCE - AN INTRODUTORY TEXT - 2009

Autor(es): Warriss, Paul D.;
Edição: 1
Editora: Cabi publishing
ISBN: 9781845935931
Número de Páginas: 272

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 tenderisation of meat, and the new coverage of the use of molecular genetic techniques to try to select animals for improved meat quality.