Animal breeding
Poultry Meat Science
Edited by R I Richardson, C Mead
Description
This authoritative volume reviews the subject in a style which is comprehensible to the non-specialist. Contributions by leading authorities review avian meat science from basic meat structure and function, colour, texture and flavour, through to practical aspects of production, harvesting and slaughter factors affecting meat quality. The book is the result of the 25th Poultry Science Symposium held at the University of Bristol in September 1997.
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Rights Information
Foreign rights available. We will positively consider translations of abridged versions of this title. If you wish to receive image and/or design files, please let us know at the beginning of the process and when making an offer. CABI reserves the right to charge an additional fee for such requests, which will be added to the overall fee, and to refuse such requests if the files are not available or for any other reason.
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View all titlesBibliographic Information
- Publisher CAB International
- Publication Date June 1999
- Orginal LanguageEnglish
- ISBN/Identifier 9780851992372
- Publication Country or regionUnited Kingdom
- FormatHardback
- Primary Price 125 GBP
- Pages464
- ReadershipProfessional and Scholarly
- Publish StatusPublished
- Copyright Year1999
