The Science of Meat Quality
Author:   Chris R Kerth (Texas A&M University)
Publisher:   Wiley-Blackwell
ISBN:  

9781299464544


Pages:   315
Publication Date:   01 January 2013
Format:   Electronic book text
Availability:   Available To Order   Availability explained
We have confirmation that this item is in stock with the supplier. It will be ordered in for you and dispatched immediately.

Our Price $527.87 Quantity:  
Add to Cart

Share |

The Science of Meat Quality


Add your own review!

Overview

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.

Full Product Details

Author:   Chris R Kerth (Texas A&M University)
Publisher:   Wiley-Blackwell
Imprint:   Wiley-Blackwell
ISBN:  

9781299464544


ISBN 10:   1299464548
Pages:   315
Publication Date:   01 January 2013
Audience:   General/trade ,  General
Format:   Electronic book text
Publisher's Status:   Active
Availability:   Available To Order   Availability explained
We have confirmation that this item is in stock with the supplier. It will be ordered in for you and dispatched immediately.

Table of Contents

Reviews

Author Information

Tab Content 6

Author Website:  

Customer Reviews

Recent Reviews

No review item found!

Add your own review!

Countries Available

All regions
Latest Reading Guide

MRG2025CC

 

Shopping Cart
Your cart is empty
 Shopping cart
Mailing List

 

Sign up now