Red Meat Science and Production Volume 2. Intrinsic Meat Character /

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. Covering advances in the science of red meat producti...

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Bibliographic Details
Main Authors: Holloway, Joseph William (Author), Wu, Jianping (Author)
Corporate Author: SpringerLink (Online service)
Format: e-Book
Language:English
Published: Singapore : Springer Nature Singapore : 2019.
Imprint: Springer,
Edition:1st ed. 2019.
Subjects:
Food science.
Biotechnology.
Vertebrates.
Food Science.
Vertebrate Zoology.
Online Access:Full-text access

Internet

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