Poultry Meat Science (Poultry Science Symposium) by R I Richardson and C Mead
English | June 1999 | ISBN-10: 0851992374 | 464 pages | PDF | 4 Mb
This authoritative volume reviews the subject in a style which is comprehensible to the non-specialist. Contributions by leading authorities review avian meat science from basic meat structure and function, color, texture and flavor, through to practical aspects of production, harvesting and slaughter factors affecting meat quality.
The book is the result of the 25th Poultry Science Symposium held at the University of Bristol in September 1997.
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