Meat science: an introductory text.
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9780851994246

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The growth and body composition of animals.

Meat science: an introductory text. ◽

10.1079/9780851994246.0012 ◽

2009 ◽

pp. 12-36 ◽

Author(s):

P. D. Warriss

Keyword(s):

Body Composition

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Measuring eating quality.

Meat science: an introductory text. ◽

10.1079/9780851994246.0252 ◽

2009 ◽

pp. 252-268

Author(s):

P. D. Warriss

Keyword(s):

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Measuring the composition and physical characteristics of meat.

Meat science: an introductory text. ◽

10.1079/9780851994246.0229 ◽

2009 ◽

pp. 229-251

Author(s):

P. D. Warriss

Keyword(s):

Physical Characteristics

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Animal welfare.

Meat science: an introductory text. ◽

10.1079/9780851994246.0209 ◽

2009 ◽

pp. 209-228

Author(s):

P. D. Warriss

Keyword(s):

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The effects of live animal handling on carcass and meat quality.

Meat science: an introductory text. ◽

10.1079/9780851994246.0131 ◽

2009 ◽

pp. 131-155 ◽

Author(s):

P. D. Warriss

Keyword(s):

Meat Quality ◽

Live Animal ◽

Animal Handling

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Meat quality.

Meat science: an introductory text. ◽

10.1079/9780851994246.0106 ◽

2009 ◽

pp. 106-130

Author(s):

P. D. Warriss

Keyword(s):

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Post-mortem changes in muscle and its conversion into meat.

Meat science: an introductory text. ◽

10.1079/9780851994246.0093 ◽

2009 ◽

pp. 93-105

Author(s):

P. D. Warriss

Keyword(s):

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The slaughter of animals.

Meat science: an introductory text. ◽

10.1079/9780851994246.0068 ◽

2009 ◽

pp. 68-92

Author(s):

P. D. Warriss

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Producing and eating meat.

Meat science: an introductory text. ◽

10.1079/9780851994246.0001 ◽

2009 ◽

pp. 1-11

Author(s):

P. D. Warriss

Keyword(s):

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Post-mortem handling of carcasses and meat quality.

Meat science: an introductory text. ◽

10.1079/9780851994246.0156 ◽

2009 ◽

pp. 156-181

Author(s):

P. D. Warriss

Keyword(s):

Meat Quality ◽

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