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00000cam a2200000 7i4500 |
| 001 |
0000083863 |
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20130912093000.0 |
| 008 |
130604s2010 enk eng |
| 020 |
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|a 1845935934 (paperback : alk. paper)
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| 020 |
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|a 9781845935931 (paperback : alk. paper)
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| 050 |
0 |
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|a TX373
|b .W37 2010
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| 090 |
0 |
0 |
|a TX373
|b .W37 2010
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| 100 |
1 |
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|a Warriss, P. D. ,
|e author
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| 245 |
1 |
0 |
|a Meat science :
|b an introductory text
|c Paul D. Warriss
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| 250 |
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|a 2nd ed
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| 260 |
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|a Oxfordshire, UK :
|b CABI ,
|c c2010
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| 300 |
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|a viii, 234 p. :
|b ill. (some col.) ;
|c 25 cm.
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| 490 |
1 |
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|a Modular texts
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| 504 |
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|a Includes bibliographical references (p. 205-222) and index
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| 505 |
0 |
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|a 1. Producing and eating meat -- 2. The growth and body composition of animals -- 3. The chemical composition and structure of meat -- 4. The slaughter of animals -- 5. Post-mortem changes in muscle and its conversion into meat -- 6. Meat quality -- 7. The effects of live animal handling on carcass and meat quality -- 8. Post-mortem handling of carcasses and meat quality -- 9. Meat hygiene, spoilage and preservation -- 10. Animal welfare -- 11. The improvements of carcass and meat quality by genetic selection --12. Measuring the composition and physical characteristics of meat -- 13. Assessing eating quality
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| 650 |
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|a Meat
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| 999 |
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|a 1000157975
|b Book
|c OPEN SHELF (30 DAYS)
|e Gong Badak Campus
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