Poultry Meat Science
BOK (Inbunden)
- CABI Publishing
- 1999-06-01
- Engelska
This authoritative volume reviews the subject in a style which is comprehensible to the non-specialist. Contributions by leading authorities review avian meat science from basic meat structure and function, colour, texture and flavour, through to practical aspects of production, harvesting and slaughter factors affecting meat quality.
| Redaktör: | Richardson, R. (Division of Food Animal Science, University of Bristol, UK), Mead, C. (Department of Farm Animal and Equine Medicine and Surgery, The Royal Veterinary College, UK) |
| Vikt: | 0.982 kg |
| Höjd: | 250 mm |
| Bredd: | 180 mm |
| Djup: | 32 mm |
| Omfång: | 464 s. |
| Övrig information: | United Kingdom, CABI Publishing |
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