Meat Science: An Introductory Text
P. D. Warriss
This is an introductory textbook on meat science that will be suitable for students of animal, veterinary and food science. The book covers topics in producing and eating meat, the growth and body composition of animals, animal slaughter, the chemical composition and structure of meat and other relevant areas. It will also serve as a primer for those taking a postgraduate course in meat science, and provide useful background for professionals in food hygiene and meat inspection.
Categories:
Year:
2000
Edition:
1st
Publisher:
CABI
Language:
english
Pages:
321
ISBN 10:
0851994245
ISBN 13:
9780851994246
File:
PDF, 3.27 MB
IPFS:
,
english, 2000