Red Meat Science and Production Volume 1. The Consumer and Extrinsic Meat Character by Joseph William HollowayEnglish | PDF,EPUB | 2019 | 254 Pages | ISBN : 981137855X | 3.05 MB
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. Covering advances in the science of red meat production, it focuses on production system elements that affect product quality.