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Red Meat Science and Production Volume 1. The Consumer and Extrinsic 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...
| Asıl Yazarlar: | , |
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| Müşterek Yazar: | |
| Materyal Türü: | e-Kitap |
| Dil: | İngilizce |
| Baskı/Yayın Bilgisi: |
Singapore :
Springer Nature Singapore : Imprint: Springer,
2019.
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| Edisyon: | 1st ed. 2019. |
| Konular: | |
| Online Erişim: | Full-text access OPAC'ta görüntüle |
Internet
Full-text accessOPAC'ta görüntüle
Merkez Kütüphane
| Kopya Bilgisi | UnknownBarcode |
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