Meat science /

Meat Science, Fourth Edition focuses on the science of meat, from the initiation of life in the meat animal to the absorption of its nutrients by the human consumer. This edition updates the topics on hormonal control of reproduction and growth, pre-slaughter stress, modes of stunning and bleeding,...

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Bibliographic Details

Main Author:	Lawrie, R. A. (Ralston Andrew)
Corporate Author:	ScienceDirect (Online service)
Format:	eBook
Language:	English
Published:	Oxford [Oxfordshire] ; New York : Pergamon Press, 1985.
Edition:	Fourth edition.
Series:	Pergamon international library of science, technology, engineering, and social studies.
Subjects:	Meat. Meat > standards Meat-Packing Industry > standards Meat Viande. COOKING > General. Electronic books.
Online Access:	Connect to the full text of this electronic book