Meat /

Meat provides an introductory review of the meat-eating habit in man and covers the production, preservation, composition, eating quality, human nutrition, and assessment of the future role of meat. Meat continues to be a major food commodity. Despite the high cost of production of meat animals and...

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Bibliographic Details

Corporate Authors:	Easter School in Agricultural Science University of Nottingham, ScienceDirect (Online service)
Other Authors:	Cole, D. J. A. (Editor), Lawrie, R. A. (Ralston Andrew) (Editor)
Format:	Conference Proceeding eBook
Language:	English
Published:	Westport, Connecticut : Avi Publishing Company, 1975.
Edition:	First American edition.
Subjects:	Meat > Congresses. Livestock > Congresses. Meat. Meat Viande > Congrès. TECHNOLOGY & ENGINEERING > Food Science. Livestock Electronic books. Congress proceedings (reports) Conference papers and proceedings Conference papers and proceedings. Actes de congrès.
Online Access:	Connect to the full text of this electronic book