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Red Meat Science and Production: Volume 2. Intrinsic Meat Character Joseph William Holloway 2019 edition
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Red Meat Science and Production: Volume 2. Intrinsic Meat Character
Joseph William Holloway
This book comprehensively describes the biological underpinnings of red meat production, discussing the current state of the science in the context of the provision of red meat products perceived by consumers to offer a quality eating experience.
306 pages, 8 Tables, color; 11 Illustrations, color; 21 Illustrations, black and white; XIII, 306 p.
| Medios de comunicación | Libros Paperback Book (Libro con tapa blanda y lomo encolado) |
| Publicado | 16 de agosto de 2020 |
| ISBN13 | 9789811378621 |
| Editores | Springer Verlag, Singapore |
| Páginas | 306 |
| Dimensiones | 150 × 220 × 10 mm · 583 g |
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