Muscle And Meat Biochemistry
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Language: en
Pages: 468
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Type: BOOK - Published: 2012-12-02 - Publisher: Elsevier
Muscle and Meat Biochemistry teaches the different concepts and topics under the eponymous subject. The book covers the gross and detailed composition and struc
Language: en
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Pages: 362
Type: BOOK - Published: 2009-05-26 - Publisher: CRC Press
Many of the difficulties that meat and animal scientists face when attempting to address specific problems-such as stress susceptibility and poor meat quality i
Language: en
Pages: 575
Pages: 575
Type: BOOK - Published: 2008-04-15 - Publisher: John Wiley & Sons
An internationally respected editorial team and array of chapter contributors has developed the Handbook of Fermented Meat and Poultry, an updated and comprehen
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Pages: 437
Pages: 437
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Pages: 461
Type: BOOK - Published: 2014-01-23 - Publisher: Woodhead Publishing
Lawrie’s Meat Science has established itself as a standard work for both students and professionals in the meat industry. Its basic theme remains the central