Meat science: an introductory text

Bibliografske podrobnosti
Glavni avtor: Warriss, P. D.
Format: eKnjiga
Izdano: UK CAB International 1999
Teme:
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.
Online dostop:http://dx.doi.org/10.1079/9780851994246.0000

Internet

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

Kerala Agricultural University

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