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Red Meat Science And Production
Volume 1. The Consumer And Extrinsic Meat Character
idioma: inglês
Editor:
SPRINGER VERLAG, SINGAPORE, agosto de 2020 ‧
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243,33€
10% DESCONTO
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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: | 9789811378584 |
| Editor: | SPRINGER VERLAG, SINGAPORE |
| Data de Lançamento: | agosto de 2020 |
| Idioma: | Inglês |
| Dimensões: | 155 x 235 x 20 mm |
| Encadernação: | Capa mole |
| Páginas: | 246 |
| Tipo de produto: | Livro |
| Classificação Temática: |
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| EAN: | 9789811378584 |