Meat - Quality.

Applied muscle biology and meat science by: (Language materials, printed)

Meat biotechnology by: (Language materials, printed)

Processed meats = improving safety, nutrition and quality/ by: (Language materials, printed)

Improving the sensory and nutritional quality of fresh meat by: (Language materials, printed)

Emerging technologies in meat processing = production, processing and technology / by: (Language materials, printed)

Packing-house products

Food Science.

Chemistry/Food Science, general.

Meat animals

Meat

Meat industry and trade

Food

Biotechnology.

Chemistry.

Packing-houses.

Muscles