25 results on '"Warriss, P. D."'
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2. The improvement of carcass and meat quality by genetic selection.
3. The growth and body composition of animals.
4. Post-mortem handling of carcasses and meat quality.
5. Producing and eating meat.
6. Post-mortem changes in muscle and its conversion into meat.
7. The effects of live animal handling on carcass and meat quality.
8. Meat quality.
9. Meat hygiene, spoilage and preservation.
10. The slaughter of animals.
11. Measuring the composition and physical characteristics of meat.
12. Animal welfare.
13. The chemical composition and structure of meat.
14. The growth and body composition of animals.
15. Post-mortem changes in muscle and its conversion into meat.
16. Animal welfare.
17. The slaughter of animals.
18. Post-mortem handling of carcasses and meat quality.
19. Measuring eating quality.
20. Producing and eating meat.
21. Meat hygiene, spoilage and preservation.
22. The effects of live animal handling on carcass and meat quality.
23. Meat quality.
24. The chemical composition and structure of meat.
25. Measuring the composition and physical characteristics of meat.
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