Improving the Sensory, Nutritional and Physicochemical Quality of Fresh Meat
The e-book and Special Issue “Improving the Sensory, Nutritional and Physicochemical Quality of Fresh Meat” is composed of six original papers about recent advances in the area of Meat Science about the effect of production system in lamb meat quality, the effect of animal feed supplements in cattle...
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Year of Publication: | 2021 |
Language: | English |
Physical Description: | 1 electronic resource (112 p.) |
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