Improving the Sensory Nutritional and Physicochemical Quality of Fresh Meat
by
UNKNOWN
English
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Assured Quality
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Secure Transactions
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Sustainably Printed
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About The Book

The e-book and Special Issue Improving the Sensory Nutritional and Physicochemical Quality of Fresh Meat is composed of six original papers about recent advances in the area of Meat Science about the effect of production system in lamb meat quality the effect of animal feed supplements in cattle meat treatment of cattle carcasses to improve tenderness and the characterization of volatile compounds associated with sensory attributes. Moreover studies regarding the developments in the processing of meat are also included in this publication.
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