tailieunhanh - Ebook Encyclopedia of meat sciences (Vol 3 - 2/E): Part 2

Part 2 book "Encyclopedia of meat sciences (Vol 3)" includes content: Sensory assessment of meat, slaughter line operation, species of meat animals, stunning, sustainable muscle foods industry, tenderizing mechanisms, tenderness measurement, thermophysical properties, stunning and killing of farmed fish -how to put it into practice, . and other contents. |