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- Retrait gratuit dans votre magasin Club
- 7.000.0000 titres dans notre catalogue
- Payer en toute sécurité
- Toujours un magasin près de chez vous
72,45 €
+ 144 points
Description
Outlining the core principles of the subject, this introductory-level textbook covers the production of meat, its structure and chemical composition, meat quality and hygiene, and animal welfare, handling and slaughter. The new edition has been updated to cover significant advances such as the process of conditioning, leading to the tenderization of meat, and new coverage of the use of molecular genetic techniques to try to select animals for improved meat quality. It is an essential text for students and professionals in food science and technology, those working in the meat industry, meat inspectors, and vets.
* New larger format in two colors throughout
* Fully revised and updated including new coverage of genomics
* Carefully selected references and titles for further reading
* New larger format in two colors throughout
* Fully revised and updated including new coverage of genomics
* Carefully selected references and titles for further reading
Spécifications
Parties prenantes
- Auteur(s) :
- Editeur:
Contenu
- Nombre de pages :
- 248
- Langue:
- Anglais
- Collection :
Caractéristiques
- EAN:
- 9781845935931
- Date de parution :
- 01-01-10
- Format:
- Livre broché
- Format numérique:
- Trade paperback (VS)
- Dimensions :
- 188 mm x 241 mm
- Poids :
- 657 g
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