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Účet
This book comprehensively describes the biological underpinnings of red meat production, discussing the current state of the science in the context of the provision of red meat products perceived by consumers to offer a quality eating experience.
číst celé
This book comprehensively describes the biological underpinnings of red meat production, discussing the current state of the science in the context of the provision of red meat products perceived by consumers to offer a quality eating experience.
schovat popis
- Nakladatel: Springer Verlag, Singapore
- Kód:
- Rok vydání: 2019
- Jazyk: Angličtina
- Vazba: Gebunden
- Počet stran: 246
- Šířka balení: 24 cm
- Výška balení: 16.1 cm
- Hloubka balení: 1.9 cm
- Váha balení: 566 g
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