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Meat Science : An Introductory Text (2 ed)

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The new edition has been updated to cover significant advances such as the process of conditioning, leading to the tenderisation of meat, and the new coverage of the use of molecular genetic techniques to try to select animals for improved meat quality.

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£40.00
Product Details
CABI Publishing
178064065X / 9781780640655
Digital (delivered electronically)
664.9
12/11/2009
United Kingdom