Poultry Meat Science /
By: Richardson, R I
.
Contributor(s): Mead, C.
Material type: 
BookSeries: Publisher: UK] : CABI, 1999Edition: First ed.Description: 444 p.ISBN: 0851992374 (hardcover); 9780851992372 (hardcover).Subject(s): Poultry | Poultry meatDDC classification: 636.50876 Richardson 16621 1st 1999 Summary: This authoritative volume reviews the subject in a style which is comprehensible to the non-specialist. Contributions by leading authorities review avian meat science from basic meat structure and function, color, texture and flavor, through to practical aspects of production, harvesting and slaughter factors affecting meat quality. The book is the result of the 25th Poultry Science Symposium held at the University of Bristol in September 1997.
| Item type | Current location | Collection | Call number | Status | Date due | Barcode | Item holds |
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Books
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Pattoki Library Poultry | Veterinary Science | 636.50876 Richardson 31266 Vol.25 2003 (Browse shelf) | Available | 31266 | ||
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Books
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Pattoki Library Poultry | Veterinary Science | 636.50876 Richardson 15373 1st 1999 Poultry (Browse shelf) | Available | 15373 | ||
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Books
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Pattoki Library Poultry | Veterinary Science | 636.50876 Richardson 17026 1st 1999 (Browse shelf) | Available | 17026 | ||
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Books
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Pattoki Library Poultry | Veterinary Science | 636.50876 Richardson 16621 1st 1999 (Browse shelf) | Available | 16621 |
Total holds: 0
Browsing Pattoki Library Shelves , Shelving location: Poultry , Collection code: Veterinary Science Close shelf browser
| 636.50852 Summers 17060 4th 2001 A.Nutrition Scott's Animal Nutrition / 4th ed. | 636.50876 Richardson 16621 1st 1999 Poultry Meat Science / | 636.50876 Richardson 17026 1st 1999 Poultry Meat Science / | 636.50876 Richardson 15373 1st 1999 Poultry Poultry Meat Science / | 636.50876 Richardson 31266 Vol.25 2003 Poultry Meat Science / | 636.5089 Hambidge 16301 1st 2004 Parasitology Diseases and Parasites in Poultry | 636.5089 Jordan 13461 3rd 1990 Poultry Poultry Diseases /3rd Editon |
This authoritative volume reviews the subject in a style which is comprehensible to the non-specialist. Contributions by leading authorities review avian meat science from basic meat structure and function, color, texture and flavor, through to practical aspects of production, harvesting and slaughter factors affecting meat quality. The book is the result of the 25th Poultry Science Symposium held at the University of Bristol in September 1997.
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