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Improving the Sensory, Nutritional and Physicochemical Quality of Fresh Meat

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...

Ausführliche Beschreibung

Gespeichert in:
Bibliographische Detailangaben
Körperschaft: Sichetti Munekata, Paulo Eduardo
Format: Livro
Sprache:Inglês
Veröffentlicht: MDPI - Multidisciplinary Digital Publishing Institute 2021
Schlagworte:
VOC
n/a
Online Zugang:https://directory.doabooks.org/handle/20.500.12854/76920
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