Meat science : an introductory text /

Bibliographic Details
Main Author:	Warriss, P. D. (Author)
Format:	eBook
Language:	English
Published:	Wallingford, Oxfordshire, UK : CABI, 2000.
Subjects:	Meat. Animal Slaughter. Food Composition and Quality. Meat Produce. Meat Producing Animals. Animal welfare. Body composition. Carcass quality. Growth. Meat composition. Meat hygiene. Meat production. Meat quality. Slaughter. Electronic books.
Online Access:	Connect to the full text of this electronic book

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