Meat Science: An Introductory Text
Paul D Warriss
ISBN: 9781845935931
Vydavatelství: CABI International
Rok vydání: 2009
Vydání: 2nd Edition
Vazba: Paperback
Počet stran: 248
Původní cena: 1 419 Kč
Výstavní cena:
1 277 Kč(t.j. po slevě 10%)
(Cena je uvedena včetně 10% DPH)
Katalogová cena: 37.5 GBP
Nárok na
dopravu zdarma
Termín dodání na naši pobočku v Brně je přibližně 3-4 týdny.
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