Genetic and genomic approaches to improving sheep meat quality

Improving the Sensory and Nutritional Quality of Fresh Meat

Volumn , Issue , 2009, Pages 249-263

  Bishop, S C ^a   Karamichou, E ^a  

^a UNIVERSITY OF EDINBURGH   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 77954383200     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1533/9781845695439.2.249     Document Type: Chapter

References (41)

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