Hoofdkenmerken
Auteur:
Holloway, Joseph William; Wu
Titel:
Red Meat Science and Production Volume 2. Intrinsic Meat Chara
Uitgever:
Springer Verlag, Singapore
ISBN:
9789811378591
ISBN boekversie:
9789811378607
Serie:
306 pages, 8 Tables, color; 11 Illustrations, color; 21 Illustrations, black and white; XIII, 306 p.
Editie:
1st ed. 2019
Prijs:
€ 146.40
Verschijningsdatum:
16-08-2019
Bericht:
Langere levertijd (2-3 weken)
Inhoudelijke kenmerken
Leesniveau:
Professional & Vocational
Categorie:
Food & beverage technology
Geillustreerd:
8 Tables, color; 11 Illustrations, color; 21 Illustrations, black and white; XIII, 306 p. 32 illus., 11 illus. in color.
Technische kenmerken
Verschijningsvorm:
Hardback
Paginas:
306
Gewicht gr.:
656
Inhoud: 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.
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