Poultry Meat Science (Poultry Science Symposium)
R I Richardson, C Mead
This authoritative volume reviews the subject in a style which is comprehensible to the non-specialist. Contributions by leading authorities review avian meat science from basic meat structure and function, color, texture and flavor, through to practical aspects of production, harvesting and slaughter factors affecting meat quality. The book is the result of the 25th Poultry Science Symposium held at the University of Bristol in September 1997.
Catégories:
Année:
1999
Edition:
First
Editeur::
CABI
Langue:
english
Pages:
442
ISBN 10:
0851992374
ISBN 13:
9780851992372
Collection:
Poultry Science Symposium'', 25
Fichier:
PDF, 3.95 MB
IPFS:
,
english, 1999