Meat science, (The Commonwealth and international library. Food science and technology) - Softcover
Deals with meat science and technology. The text includes factors influencing the growth and development of meat animals, the structure and growth of muscle, the storage and preservation of meat, direct microbial inhibition, and meat and human nutrition.
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Review:
'There is a good cross referencing between the sections, making it easy to read, and the text is well supported by tables. Overall, this is one of the best books available on the subject of meat science and technology.' Chemistry in Britain
"About this title" may belong to another edition of this title.
- PublisherElsevier
- ISBN 10 0080178111
- ISBN 13 9780080178110
- BindingPaperback
- Edition number2
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