Meat Science: An Introductory Text

by P. D. Warriss

Paperback, 2000

Status

Call number

Food Science -- WAR

Call number

Food Science -- WAR

Publication

CABI (2000), Edition: 1st, Paperback, 310 pages

Description

This is an introductory textbook on meat science that will be suitable for students of animal, veterinary and food science. The book covers topics in producing and eating meat, the growth and body composition of animals, animal slaughter, the chemical composition and structure of meat and other relevant areas. It will also serve as a primer for those taking a postgraduate course in meat science, and provide useful background for professionals in food hygiene and meat inspection.

Physical description

310 p.; 9.06 inches
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