Meat Science: An Introductory Text
Paul D Warriss
ISBN: 9781845935931
Vydavateľstvo: CABI International
Rok vydania: 2009
Vydanie: 2nd Edition
Väzba: Paperback
Počet strán: 248
Pôvodná cena: 52,17 €
Výstavná cena:
46,95 €(t.j. po zľave 10%)
(Cena je uvedená vrátane 10% DPH)
Katalógová cena: 37.5 GBP
Nárok na
dopravu zdarma
Termín dodania na našu pobočku v Bratislave je približne 2-3 týždne.
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