New aspects of meat quality : from genes to ethics /

New Aspects of Meat Quality, Second Edition continues to be the leading source of scientific information for what constitutes meat quality for consumers, marketers and producers in the 21st century. The book includes traditional measures of meat quality such as texture, water holding, color, flavor/...

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Bibliographic Details

Corporate Author:	ScienceDirect (Online service)
Other Authors:	Purslow, Peter P. (Editor)
Format:	eBook
Language:	English
Published:	Cambridge, MA : Woodhead Publishing, 2022.
Edition:	Second edition.
Series:	Woodhead Publishing in food science, technology, and nutrition.
Subjects:	Meat > Quality. Viande > Qualité. Meat > Quality Electronic books.
Online Access:	Connect to the full text of this electronic book