Red Meat Science and Production - Holloway - Books - Springer Verlag, Singapore - 9789811378591 - August 16, 2019
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Holloway
Red Meat Science and Production 1st ed. 2019 edition

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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.

306 pages, 8 Tables, color; 11 Illustrations, color; 21 Illustrations, black and white; XIII, 306 p.

Media Books     Book
Released August 16, 2019
ISBN13 9789811378591
Publishers Springer Verlag, Singapore
Pages 306
Dimensions 241 × 164 × 22 mm   ·   544 g

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