Meat science: an introductory text

Detalhes bibliográficos
Autor principal: Warriss, P. D.
Formato: livro electrónico
Publicado em: UK CAB International 1999
Assuntos:
Meat.
Meat Producing Animals.
Animal Slaughter.
Meat Produce.
Food Composition and Quality.
Animal welfare.
Body composition.
Carcass quality.
Growth.
Meat composition.
Meat hygiene.
Meat production.
Meat quality.
Slaughter.
Acesso em linha:http://dx.doi.org/10.1079/9780851994246.0000

Internet

http://dx.doi.org/10.1079/9780851994246.0000

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