Status
Call number
Call number
Food Science -- RIC
Publication
CABI (1999), Edition: First, Hardcover, 464 pages
Description
This authoritative volume reviews the subject in a style which is comprehensible to the non-specialist. Contributions by leading authorities review avian meat science from basic meat structure and function, colour, texture and flavour, through to practical aspects of production, harvesting and slaughter factors affecting meat quality. The book is the result of the 25th Poultry Science Symposium held at the University of Bristol in September 1997.
Physical description
464 p.; 9.7 inches