Meat Quality: Genetic and Environmental Factors - Chemical & Functional Properties of Food Components - Phd, David Hopkins-Phd, Wieslaw Przybylski - Books - Taylor & Francis Ltd - 9781138894075 - July 31, 2018
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Phd, David Hopkins-Phd, Wieslaw Przybylski
Meat Quality: Genetic and Environmental Factors - Chemical & Functional Properties of Food Components 1st edition

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This book covers factors affecting meat quality from the growth of animals to the final product. This comprehensive book covers key topics such as animal welfare, nutrition, pre-slaughter handling, slaughter technology, breeding strategies, and the influence of common genetic factors on meat quality.

488 pages

Media Books     Paperback Book   (Book with soft cover and glued back)
Released July 31, 2018
ISBN13 9781138894075
Publishers Taylor & Francis Ltd
Pages 488
Dimensions 154 × 234 × 34 mm   ·   718 g
Language English  
Editor Hopkins, PhD, David (NSW Department of Primary Industries, Australia)
Editor Przybylski, PhD, Wieslaw (Warsaw University of Life Science, Poland)

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