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Book Review - Meat Quality - Genetic and Environmental Factors
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Publication date: 2016-06-30
Pol. J. Food Nutr. Sci. 2016;66(2):147-149
Recently, CRC Press in the series Chemical and Functional Properties of Food Components, editor Zdzisław E, Sikorski, published a book entitled: Meat Quality-Genetic and Environmental Factors, edited by Wiesław Przybylski and David Hopkins. The book was written by 39 academic teachers, researchers from research institutes and breeding companies, from: Australia, France, Ireland, Poland, Republic of China, Scotland, South Africa, the USA, and the United Kingdom.
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