Biology and regulation of carcass composition

Improving the Sensory and Nutritional Quality of Fresh Meat

Volumn , Issue , 2009, Pages 19-60

  Greenwood, P L ^a,b   Dunshea, F R ^a,c  

^a UNIVERSITY OF MELBOURNE   (Australia)

^b UNIVERSITY OF NEW ENGLAND   (Australia)

^c NSW DEPARTMENT OF PRIMARY INDUSTRIES   (Australia)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84903911352     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1533/9781845695439.1.19     Document Type: Chapter

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