By: PD Warriss
310 pages, Figs
Covers subjects including the production of meat, its structure and chemical composition, animal slaughter, meat quality, changes occuring in meat with live and post-mortem handling, meat hygiene, animal welfare and measuring the composition, physical characteristics and eating quality of meat.
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I don't know how you got a book printed 26 years ago in the conditions that I received it (like new) but you do it! ABSOLUTELY AWESOME!
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