{"product_id":"libro-meat-science-an-introductory-text-modular-texts-series","title":"Libro: Meat Science: An Introductory Text (Modular Texts Series)","description":"\u003ctable style=\"border-collapse:collapse;margin-bottom:16px;width:100%\"\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eFormato\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eTapa Blanda\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eNúmero de páginas\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e248\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003eOutlining 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 throughoutFully revised and updated including new coverage of genomicsCarefully selected references and titles for further reading\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eNew\u003c\/li\u003e\n\u003cli\u003eMint Condition\u003c\/li\u003e\n\u003cli\u003eDispatch same day for order received before 12 noon\u003c\/li\u003e\n\u003cli\u003eGuaranteed packaging\u003c\/li\u003e\n\u003cli\u003eNo quibbles returns\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"CAB International","offers":[{"title":"Default Title","offer_id":59882523131985,"sku":"1845935934","price":420.0,"currency_code":"PEN","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0669\/6455\/3809\/files\/61hh-NJJlLL.jpg?v=1785179889","url":"https:\/\/provetodo.cl\/es-pe\/products\/libro-meat-science-an-introductory-text-modular-texts-series","provider":"Provetodo ","version":"1.0","type":"link"}