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Red Meat Science and Production
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Red Meat Science and Production

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This book comprehensively describes the biological underpinnings of red meat production, discussing the current state of the science in the context of the provision of red meat products perceived by consumers to offer a quality eating experience.

Undertitel
Volume 1. The Consumer and Extrinsic Meat Character
Upplaga
2019 ed.
ISBN
9789811378584
Språk
Engelska
Vikt
310 gram
Utgivningsdatum
2020-08-16
Sidor
246