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Red Meat Science And Production eBook
Volume 1. The Consumer And Extrinsic Meat Character
idioma: inglês
Editor:
Springer Nature Singapore, agosto de 2019 ‧
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237,84€
10% DESCONTO
CARTÃO
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DISPONIBILIDADE IMEDIATA
Ebook para ADE
SINOPSE
This book comprehensively describes the biological underpinnings of red meat production, discussing the current state of the science in the context of the provision of red meat products perceived by consumers to offer a quality eating experience.
DETALHES
| Propriedade | Descrição |
|---|---|
| ISBN: | 9789811378560 |
| Editor: | Springer Nature Singapore |
| Data de Lançamento: | agosto de 2019 |
| Idioma: | Inglês |
| Tipo de produto: | eBook |
| Formato e Compatibilidade: | |
| Classificação Temática: |
eBooks em Inglês
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Ciências Exatas e Naturais
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Zoologia
eBooks em Inglês > Engenharia > Engenharia Geral |
| EAN: | 9789811378560 |
| Acessibilidade: | Ver características de acessibilidade indicadas pelo editor |
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10%Red Meat Science And ProductionSPRINGER VERLAG, SINGAPORE121,66€ 10% CARTÃOportes grátis
-
10%Red Meat Science And ProductionSPRINGER VERLAG, SINGAPORE243,33€ 10% CARTÃOportes grátis