Meat science : an introductory text / P.D. Warriss Warriss P. D

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Author
Warriss P. D
Subjects
Meat.; Food of animal origin.; TECHNOLOGY & ENGINEERING - Food Science.
Summary
This is an introductory textbook on meat science that will be suitable for students of animal, veterinary and food science. It will also serve as a primer for those taking a postgraduate course in meat science, and provide useful background for professionals in food hygiene and meat inspection.
Bookmark
https://trove.nla.gov.au/work/6007513
Work ID
6007513

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