The science of meat quality /
"The Science of Meat Quality looks at the development of quality meat products from the physiological processes that result in meat development through to final consumption of meat products. Each chapter opens with theoretical foundations to meat science practices alongside methodologies for me...
| Άλλοι συγγραφείς: | |
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| Μορφή: | Ηλ. βιβλίο |
| Γλώσσα: | English |
| Έκδοση: |
Oxford :
Wiley-Blackwell,
[2013]
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| Θέματα: | |
| Διαθέσιμο Online: | Full Text via HEAL-Link |
| Περίληψη: | "The Science of Meat Quality looks at the development of quality meat products from the physiological processes that result in meat development through to final consumption of meat products. Each chapter opens with theoretical foundations to meat science practices alongside methodologies for measuring quality in relation specific aspects of meat and also provides the necessary tools to interpreting information gleaned from quality experimentation. The Science of Meat Quality will be an essential purchase for all animal and meat scientists concerned with the production of quality meat products"-- "This book provides an in-depth study of the development of quality meat products, from the physiological processes that result in meat development through to final consumption of meat products. Each chapter opens with theoretical foundations to meat science practices alongside methodologies for measuring quality in relation to specific aspects of meat. Providing the necessary tools to interpret information gleaned from quality experimentation, this book is an essential purchase for all animal and meat scientists concerned with the production of quality meat products"-- |
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| Φυσική περιγραφή: | 1 online resource : color illustrations |
| Βιβλιογραφία: | Includes bibliographical references and index. |
| ISBN: | 9781118530726 1118530721 9781118530696 1118530691 9781118530702 1118530705 9781299464544 1299464548 |
| DOI: | 10.1002/9781118530726 |
