Ebook Lawrie's meat science (9/E): Part 2

Part 2 book "Lawrie's meat science" includes content: Flavor, water holding capacity and juiciness, sensory evaluation of meat, residues and contaminants, meat authenticity and traceability Meat composition and nutritional value, meat and health, sustainability I - Edible by-products, sustainability II - Sustainable animal production and meat processing, future meat market.