Current Advances in Meat Nutritional, Sensory and Physical Quality Improvement
Within the idea and objective of bringing together original studies dealing with the continuum aspects of meat, i.e., from farm to fork, this book grouped papers on the study of the nutritional, sensory, and technological aspects of carcass, muscle, meat, and meat-product qualities. This nook highli...
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| Year of Publication: | 2020 |
| Language: | English |
| Physical Description: | 1 electronic resource (236 p.) |
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Electronic
| DOAB Directory of Open Access Books | Available |