Red Meat Science and Production
Volume 2. Intrinsic Meat Character
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. Covering advances in the science of red meat production, it focuses on production system elements that affect product quality. The chapters explore the latest developments in the determination of consumer preferences, and interpret of these preferences in terms of quality characteristics of red meat, investigating the science-based orchestration of red meat production to achieve product consistency.…
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Produktdetails
Weitere Autoren: Wu, Jianping
- ISBN: 978-981-1378-60-7
- EAN: 9789811378607
- Produktnummer: 32307058
- Verlag: Springer-Verlag GmbH
- Sprache: Englisch
- Erscheinungsjahr: 2019
- Seitenangabe: 306 S.
- Plattform: PDF
- Masse: 4'120 KB
- Auflage: 1st ed. 2019
- Abbildungen: 21 schwarz-weiße und 11 farbige Abbildungen, 8 farbige Tabellen, Bibliographie
Über den Autor
Dr. Joseph William Holloway is a Professor at Texas A&M University, USA. Dr. Jianping Wu is a Professor at Gansu Academy of Agricultural Sciences, China.
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