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The new edition has been updated to cover significant advances such as the process of conditioning, leading to the tenderisation of meat, and the new coverage of the use of molecular genetic techniques to try to select animals for improved meat quality.
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The new edition has been updated to cover significant advances such as the process of conditioning, leading to the tenderisation of meat, and the new coverage of the use of molecular genetic techniques to try to select animals for improved meat quality.
schovat popis
- Nakladatel: CABI Publishing
- Kód:
- Rok vydání: 2009
- Jazyk: Angličtina
- Vazba: Taschenbuch
- Počet stran: 248
- Šířka balení: 18.9 cm
- Výška balení: 24.6 cm
- Hloubka balení: 1.6 cm
- Váha balení: 546 g
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