Book Review - Meat Quality - Genetic and Environmental Factors

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News New IMPACT FACTOR Volume 70 Authors' Index Volume 70 Reviewers' Index Dietary recommendations during the COVID-19 pandemic. Statement of the Committee of Human Nutrition Science of the Polish Academy of Sciences Our new CiteScore2020 from SCOPUS June 2021 Issue has just been published September 2021 issue has just been released Volume 71's Reviewers Index Our new Impact Factor and Cite Score Our new CiteScore2022 from SCOPUS September 2023 issue has just been published December 2023 issue has just been published March 2024 issue has just been published Volume 73's Reviewers Index June 2024 issue has just been published September 2024 issue has just been published December 2024 issue is now available on-line Copyright License change and on-line edition March 2025 issue is available on-line Volume 74's Reviewers' Index Our new CiteScore 2024 June 2025 issue is available on-line September 2025 issue is available on-line

Book Review - Meat Quality - Genetic and Environmental Factors

Zbigniew Duda

Publication date: 2016-06-30

Pol. J. Food Nutr. Sci. 2016;66(2):147-149

DOI: https://doi.org/10.1515/pjfns-2016-0005

KEYWORDS

genetic factors

environmental factors

ABSTRACT

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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