Richardson, R I.
Poultry Meat Science / - First ed. - UK] : CABI, 1999. - 444 p. ; - Poultry science symposium series. .
This authoritative volume reviews the subject in a style which is comprehensible to the non-specialist. Contributions by leading authorities review avian meat science from basic meat structure and function, color, texture and flavor, through to practical aspects of production, harvesting and slaughter factors affecting meat quality. The book is the result of the 25th Poultry Science Symposium held at the University of Bristol in September 1997.
0851992374 (hardcover) 9780851992372 (hardcover)
Poultry
Poultry meat
636.50876 Richardson 16621 1st 1999
Poultry Meat Science / - First ed. - UK] : CABI, 1999. - 444 p. ; - Poultry science symposium series. .
This authoritative volume reviews the subject in a style which is comprehensible to the non-specialist. Contributions by leading authorities review avian meat science from basic meat structure and function, color, texture and flavor, through to practical aspects of production, harvesting and slaughter factors affecting meat quality. The book is the result of the 25th Poultry Science Symposium held at the University of Bristol in September 1997.
0851992374 (hardcover) 9780851992372 (hardcover)
Poultry
Poultry meat
636.50876 Richardson 16621 1st 1999