ISBN: 9781845935931 - meat science: an introductory text (23 risultati)

Paperback. Condizione: Very Good. 2. It's a well-cared-for item that has seen limited use. The item may show minor signs of wear. All the text is legible, with all pages included. It may have slight markings and/or highlighting.

Condizione: As New. Unread book in perfect condition.

Condizione: Good. This is an ex-library book and may have the usual library/used-book markings inside.This book has soft covers. In good all round condition. Please note the Image in this listing is a stock photo and may not match the covers of the actual item,750grams, ISBN:9781845935931.

Paperback. Condizione: Used; Very Good. ***Simply Brit*** Welcome to our online used book store, where affordability meets great quality. Dive into a world of captivating reads without breaking the bank. We take pride in offering a wide selection of used books, from classics to hidden gems, ensuring there is something for every literary palate. All orders are shipped within 24 hours and our lightning fast-delivery within 48 hours coupled with our prompt customer service ensures a smooth journey from ordering to delivery. Discover the joy of reading with us, your trusted source for affordable books that do not compromise on quality.…

Condizione: new.

Condizione: New.

Condizione: New. pp. viii + 234 Illus.

PAP. Condizione: New. New Book. Shipped from UK. Established seller since 2000.

Condizione: New. pp. viii + 234 Index 2nd Edition.

Condizione: As New. Unread book in perfect condition.

Condizione: New. pp. viii + 234.

Condizione: New. Outlining the core principles of the subject, this textbook covers the production of meat, its structure and chemical composition, meat quality and hygiene, and animal welfare, handling and slaughter. It also covers significant advances such as the process of conditioning, leading to the tenderisation of meat. Series: Modular Texts. Num Pages: 248 pages, 63 figures/illustrations. BIC Classification: KNDF; MZD; PSVD; TDCT; TVH. Category: (P) Professional & Vocational; (U) Tertiary Education (US: College). Dimension: 246 x 189 x 16. Weight in Grams: 540. An Introductory Text. Series: Modular Texts. 248 pages, 63 figures/illustrations. Outlining the core principles of the subject, this textbook covers the production of meat, its structure and chemical composition, meat quality and hygiene, and animal welfare, handling and slaughter. It also covers significant advances such as the process of conditioning, leading to the tenderisation of meat. Cateogry: (P) Professional & Vocational; (U) Tertiary Education (US: College). BIC Classification: KNDF; MZD; PSVD; TDCT; TVH. Dimension: 246 x 189 x 16. Weight: 678. . 2010. 2nd Edition. Paperback. . . . .…

Condizione: New.

Condizione: New. In English.

Paperback / softback. Condizione: New. New copy - Usually dispatched within 4 working days.

Condizione: New.

Condizione: New. Outlining the core principles of the subject, this textbook covers the production of meat, its structure and chemical composition, meat quality and hygiene, and animal welfare, handling and slaughter. It also covers significant advances such as the process of conditioning, leading to the tenderisation of meat. Series: Modular Texts. Num Pages: 248 pages, 63 figures/illustrations. BIC Classification: KNDF; MZD; PSVD; TDCT; TVH. Category: (P) Professional & Vocational; (U) Tertiary Education (US: College). Dimension: 246 x 189 x 16. Weight in Grams: 540. An Introductory Text. Series: Modular Texts. 248 pages, 63 figures/illustrations. Outlining the core principles of the subject, this textbook covers the production of meat, its structure and chemical composition, meat quality and hygiene, and animal welfare, handling and slaughter. It also covers significant advances such as the process of conditioning, leading to the tenderisation of meat. Cateogry: (P) Professional & Vocational; (U) Tertiary Education (US: College). BIC Classification: KNDF; MZD; PSVD; TDCT; TVH. Dimension: 246 x 189 x 16. Weight: 678. . 2010. 2nd Edition. Paperback. . . . . Books ship from the US and Ireland.…

Paperback. Condizione: Brand New. 2nd edition. 272 pages. 9.60x7.30x0.70 inches. In Stock.

Paperback. Condizione: New. Outlining the core principles of the subject, this introductory-level textbook covers the production of meat, its structure and chemical composition, meat quality and hygiene, and animal welfare, handling and slaughter. The new edition has been updated to cover significant advances such as the process of conditioning, leading to the tenderisation of meat, and the new coverage of the use of molecular genetic techniques to try to select animals for improved meat quality. Key Features New larger format in two colours throughout Fully revised and updated including new coverage of genomics Carefully selected references and titles for further reading.…

Condizione: New. The new edition has been updated to cover significant advances such as the process of conditioning, leading to the tenderisation of meat, and the new coverage of the use of molecular genetic techniques to try to select animals for improved meat quality.

Taschenbuch. Condizione: Neu. Neuware - Outlining the core principles of the subject, this introductory-level textbook covers the production of meat, its structure and chemical composition, meat quality and hygiene, and animal welfare, handling and slaughter. The new edition has been updated to cover significant advances such as the process of conditioning, leading to the tenderisation of meat, and the new coverage of the use of molecular genetic techniques to try to select animals for improved meat quality. Key Features New larger format in two colours throughoutFully revised and updated including new coverage of genomicsCarefully selected references and titles for further reading.…

Paperback. Condizione: New. Outlining the core principles of the subject, this introductory-level textbook covers the production of meat, its structure and chemical composition, meat quality and hygiene, and animal welfare, handling and slaughter. The new edition has been updated to cover significant advances such as the process of conditioning, leading to the tenderisation of meat, and the new coverage of the use of molecular genetic techniques to try to select animals for improved meat quality. Key Features New larger format in two colours throughout Fully revised and updated including new coverage of genomics Carefully selected references and titles for further reading.…

Paperback. Condizione: Brand New. 2nd edition. 272 pages. 9.60x7.30x0.70 inches. In Stock. This item is printed on demand.