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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

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