Meat Science : An Introductory Text
by
Paul Warriss
Book Details
Format
Paperback / Softback
ISBN-10
1845935934
ISBN-13
9781845935931
Publisher
CABI Publishing
Imprint
CABI Publishing
Country of Manufacture
GB
Country of Publication
GB
Publication Date
Nov 12th, 2009
Print length
248 Pages
Weight
532 grams
Dimensions
24.60 x 18.90 x 1.60 cms
Ksh 7,550.00
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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.
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. Key Features New larger format in two colours throughoutFully revised and updated including new coverage of genomicsCarefully selected references and titles for further reading
Get Meat Science by at the best price and quality guaranteed only at Werezi Africa's largest book ecommerce store. The book was published by CABI Publishing and it has pages.
