Ebook Achieving sustainable production of pig meat (Vol 1 - Safety, quality and sustainability): Part 2

Part 2 book "Achieving sustainable production of pig meat (Vol 1 - Safety, quality and sustainability)" includes content: Factors affecting pork flavour, factors affecting the colour and texture of pig meat, nutritional composition and the value of pig meat, assessing the environmental impact of swine production, nutritional strategies to reduce emissions from waste in pig production, organic pig production systems, welfare and sustainability.