Meat Quality:Genetic and Environmental Factors(Chemical & Functional Properties of Food Components)

肉类品质:遗传与环境因素(丛书)

食品加工技术

售   价:
2518.00
发货周期:预计5-7周发货
出  版 社
出版时间
2015年10月19日
装      帧
精装
ISBN
9781482220315
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页      码
488
开      本
6-1/8x9-1/4
语      种
英文
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图书简介
This book covers factors affecting meat quality from the growth of animals to the final product. It discusses specific aspects of meat quality for beef, pork, and sheep. This comprehensive book covers key topics such as animal welfare, nutrition, pre-slaughter handling, slaughter technology, breeding strategies, and the influence of common genetic factors on meat quality. It also discusses the latest meat production systems designed to ensure high-quality meat and the role of transgenic animal technology in meat quality.
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Harvard Library
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