Ebook Textbook on meat, poultry and fish technology: Part 1

Part 1 book "Textbook on meat, poultry and fish technology" includes content: History and development of meat science and meat industry, current trends and prospects of meat industry; structure and chemistry of animal tissues; muscle functions and postmortem changes - rigor mortis, conversion of muscle to meat; effect of transport on meat quality - its veterinary and clinical importance; pse and dfd in meat quality,... and other contents.