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  • - Volume 2. Intrinsic Meat Character
    av Joseph William Holloway & Jianping Wu
    1 306,-

    This book comprehensively describes the biological underpinnings of red meat production, discussing the current state of the science in the context of the provision of red meat products perceived by consumers to offer a quality eating experience.

  • - Volume 1. The Consumer and Extrinsic Meat Character
    av Joseph William Holloway
    2 548

    This book comprehensively describes the biological underpinnings of red meat production, discussing the current state of the science in the context of the provision of red meat products perceived by consumers to offer a quality eating experience.

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