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Descripción paperback. Condición: New. Language: ENG. Nº de ref. del artículo: 9781845935931
Descripción Condición: New. Nº de ref. del artículo: 6393454-n
Descripción Condición: New. pp. viii + 234 Index 2nd Edition. Nº de ref. del artículo: 26583051
Descripción Condición: New. pp. viii + 234 Illus. Nº de ref. del artículo: 8346196
Descripción paperback. Condición: New. 2nd Edition. Ships in a BOX from Central Missouri! UPS shipping for most packages, (Priority Mail for AK/HI/APO/PO Boxes). Nº de ref. del artículo: 001404816N
Descripción Condición: 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. . . . . Nº de ref. del artículo: V9781845935931
Descripción Paperback / softback. Condición: New. New copy - Usually dispatched within 4 working days. 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. Nº de ref. del artículo: B9781845935931
Descripción Paperback. Condición: Brand New. 2nd edition. 272 pages. 9.60x7.30x0.70 inches. In Stock. Nº de ref. del artículo: __1845935934
Descripción Condición: New. Buy with confidence! Book is in new, never-used condition. Nº de ref. del artículo: bk1845935934xvz189zvxnew
Descripción Condición: New. Nº de ref. del artículo: 6393454-n