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Publicado por Oxford University Press, 2000
ISBN 10: 0851994245ISBN 13: 9780851994246
Librería: WorldofBooks, Goring-By-Sea, WS, Reino Unido
Libro
Paperback. Condición: Very Good. The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged.
Publicado por Cabi, 2010
ISBN 10: 1845935934ISBN 13: 9781845935931
Librería: ThriftBooks-Dallas, Dallas, TX, Estados Unidos de America
Libro
Paperback. Condición: Good. No Jacket. Pages can have notes/highlighting. Spine may show signs of wear. ~ ThriftBooks: Read More, Spend Less 1.45.
Publicado por CABI, 2010
ISBN 10: 1845935934ISBN 13: 9781845935931
Librería: GreatBookPrices, Columbia, MD, Estados Unidos de America
Libro
Condición: New.
Publicado por CABI Publishing, 2010
ISBN 10: 1845935934ISBN 13: 9781845935931
Librería: Books Puddle, New York, NY, Estados Unidos de America
Libro
Condición: New. pp. viii + 234 Index 2nd Edition.
Publicado por CABI, 2010
ISBN 10: 1845935934ISBN 13: 9781845935931
Librería: GreatBookPrices, Columbia, MD, Estados Unidos de America
Libro
Condición: As New. Unread book in perfect condition.
Publicado por CABI Publishing, 2010
ISBN 10: 1845935934ISBN 13: 9781845935931
Librería: Majestic Books, Hounslow, Reino Unido
Libro
Condición: New. pp. viii + 234 Illus.
Publicado por CABI, 2010
ISBN 10: 1845935934ISBN 13: 9781845935931
Librería: GF Books, Inc., Hawthorne, CA, Estados Unidos de America
Libro
Condición: Fine. Book is in Used-LikeNew condition. Pages and cover are clean and intact. Used items may not include supplementary materials such as CDs or access codes. May show signs of minor shelf wear.
Publicado por CABI, 2010
ISBN 10: 1845935934ISBN 13: 9781845935931
Librería: Textbooks_Source, Columbia, MO, Estados Unidos de America
Libro
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).
Publicado por CABI Publishing, 2009
ISBN 10: 1845935934ISBN 13: 9781845935931
Librería: Kennys Bookshop and Art Galleries Ltd., Galway, GY, Irlanda
Libro
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. . . . .
Publicado por CABI Publishing, 2010
ISBN 10: 1845935934ISBN 13: 9781845935931
Librería: THE SAINT BOOKSTORE, Southport, Reino Unido
Libro
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.
Publicado por CABI, 2010
ISBN 10: 1845935934ISBN 13: 9781845935931
Librería: Books Unplugged, Amherst, NY, Estados Unidos de America
Libro
Condición: New. Buy with confidence! Book is in new, never-used condition.
Publicado por CABI, 2010
ISBN 10: 1845935934ISBN 13: 9781845935931
Librería: GreatBookPricesUK, Castle Donington, DERBY, Reino Unido
Libro
Condición: New.
Publicado por CABI, 2010
ISBN 10: 1845935934ISBN 13: 9781845935931
Librería: booksXpress, Bayonne, NJ, Estados Unidos de America
Libro
Soft Cover. Condición: new.
Publicado por CABI, 2009
ISBN 10: 1845935934ISBN 13: 9781845935931
Librería: PBShop.store UK, Fairford, GLOS, Reino Unido
Libro
PAP. Condición: New. New Book. Shipped from UK. Established seller since 2000.
Publicado por CABI, 2010
ISBN 10: 1845935934ISBN 13: 9781845935931
Librería: GreatBookPricesUK, Castle Donington, DERBY, Reino Unido
Libro
Condición: As New. Unread book in perfect condition.
Publicado por CABI, 2010
ISBN 10: 1845935934ISBN 13: 9781845935931
Librería: GoldBooks, Denver, CO, Estados Unidos de America
Libro
Paperback. Condición: very good. Very Good Copy. Customer Service Guaranteed.
Publicado por CABI, 2010
ISBN 10: 1845935934ISBN 13: 9781845935931
Librería: Brook Bookstore, Milano, MI, Italia
Libro
Condición: new.
Publicado por CABI Publishing, 2010
ISBN 10: 1845935934ISBN 13: 9781845935931
Librería: Kennys Bookstore, Olney, MD, Estados Unidos de America
Libro
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. . . . . Books ship from the US and Ireland.
Publicado por CABI Publishing, 2010
ISBN 10: 1845935934ISBN 13: 9781845935931
Librería: Pieuler Store, Suffolk, Reino Unido
Libro
Condición: good. 100% Customer Satisfaction Guaranteed ! The book shows some signs of wear from use but is a good readable copy. Cover in excellent condition. Binding tight. Pages in great shape, no tears. Not contain access codes, cd, DVD.
Publicado por CABI Publishing, 2010
ISBN 10: 1845935934ISBN 13: 9781845935931
Librería: Pieuler Store, Suffolk, Reino Unido
Libro
Condición: new. Book is in NEW condition. Satisfaction Guaranteed! Fast Customer Service!!.
Publicado por CABI, 2010
ISBN 10: 1845935934ISBN 13: 9781845935931
Librería: Book Deals, Tucson, AZ, Estados Unidos de America
Libro
Condición: Good. Good condition. This is the average used book, that has all pages or leaves present, but may include writing. Book may be ex-library with stamps and stickers.
Publicado por Cabi, 2010
ISBN 10: 1845935934ISBN 13: 9781845935931
Librería: Front Cover Books, Denver, CO, Estados Unidos de America
Libro
Condición: new.
Publicado por CABI, 2010
ISBN 10: 1845935934ISBN 13: 9781845935931
Librería: GoldBooks, Denver, CO, Estados Unidos de America
Libro
Paperback. Condición: new. New Copy. Customer Service Guaranteed.
Publicado por CABI Publishing, Wallingford, 2009
ISBN 10: 1845935934ISBN 13: 9781845935931
Librería: CitiRetail, Stevenage, Reino Unido
Libro
Paperback. Condición: new. Paperback. 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 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. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability.