MEAT CARCASS QUALITY EVALUATION AND MEAT PROCESSING : meat science

Language: English

Published by Scholars' Press, 2020

6138927133 / 9786138927136

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  • New
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Seller: AHA-BUCH GmbH, Einbeck, GermanyAHA-BUCH GmbH

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Softcover

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nach der Bestellung gedruckt Neuware - Printed after ordering - Carcass classification systems were first introduced over forty years ago, EU support schemes and the red meat industry have changed considerably, in particular the reform of the CAP and the structure and demands of the beef and sheep supply chains. The recent changes to the CAP regimes, ending production based subsidies and the demands within the meat supply chain have increased the need for producers to more closely meet market and customer specifications to sustain viable businesses.

Seller Inventory # 9786138927136

Title
MEAT CARCASS QUALITY EVALUATION AND MEAT PROCESSING : meat science
Author
Peter Ha¿¿ík
Publisher
Scholars' Press
Publication year
2020
Condition
Neu
Binding
Taschenbuch
Language
English
ISBN 10
6138927133
ISBN 13
9786138927136
Item weight
328 grams
Dimensions
220x150x14 mm

AHA-BUCH GmbH

Einbeck, Germany

5-star seller

AbeBooks seller since August 14, 2006

Shipping rates from Germany to U.S.A.

Item7 to 10 business days5 to 7 business days
First itemUS$ 39.04US$ 50.20
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Einbeck, Germany 37574