| 000 | 01038nam a2200217 a 4500 | ||
|---|---|---|---|
| 008 | 151230s1999 xxu eng d | ||
| 020 | _a0851992374 (hardcover) | ||
| 020 | _a9780851992372 (hardcover) | ||
| 082 | _a636.50876 Richardson 16621 1st 1999 | ||
| 100 | 1 |
_aRichardson, R I. _918696 |
|
| 245 | 1 | 0 | _aPoultry Meat Science / |
| 250 | _aFirst ed. | ||
| 260 |
_aUK] : _bCABI, _c1999. |
||
| 300 | _a444 p. ; | ||
| 490 | 1 | _aPoultry science symposium series. | |
| 520 | _aThis 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. | ||
| 650 |
_aPoultry _910656 |
||
| 650 |
_aPoultry meat _918697 |
||
| 700 | 1 |
_aMead, C. _918698 |
|
| 942 | _cBK | ||
| 999 |
_c6884 _d6883 |
||