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Red Meat Science And Production
Volume 1. The Consumer And Extrinsic Meat Character
language: english
Publisher:
SPRINGER VERLAG, SINGAPORE, August of 2019 ‧
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SYNOPSIS
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.
DETAILS
| Property | Description |
|---|---|
| ISBN: | 9789811378553 |
| Publisher: | SPRINGER VERLAG, SINGAPORE |
| Release Date: | August of 2019 |
| Language: | English |
| Dimensions: | 155 x 235 x 20 mm |
| Cover: | Hardcover |
| Pages: | 246 |
| Format: | Book |
| Categories: |
Books in English
>
Engineering
>
General Engineering
Books in English > Medicine > Orthopedics Books in English > Others |
| EAN: | 9789811378553 |