Encyclopedia of meat sciences /

The Encyclopedia of Meat Sciences, Second Edition, prepared by an international team of experts, is a reference work that covers all important aspects of meat science from stable to table. Its topics range from muscle physiology, biochemistry (including post mortem biochemistry), and processing proc...

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Bibliographic Details

Corporate Author:	ScienceDirect (Online service)
Other Authors:	Dikeman, Michael (Editor), Devine, Carrick (Editor)
Format:	eBook
Language:	English
Published:	Oxford [England] : Elsevier, 2014.
Edition:	Second edition.
Subjects:	Meat > Encyclopedias. Meat industry and trade > Encyclopedias. Viande > Encyclopédies. TECHNOLOGY & ENGINEERING > Food Science. Meat Meat industry and trade Electronic books. Encyclopedia encyclopedias. Encyclopedias Encyclopedias. Encyclopédies.
Online Access:	Connect to the full text of this electronic book