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Encyclopedia of meat sciences /

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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.
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Published 2014
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Published 2004
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