Reducing fat in meat animals
By: edited by J.D. Wood and A.V. Fisher.
Contributors: Wood, J. D.; Fisher, A. V.
Publisher: Elsevier Applied Science; Sole distributor in the USA and Canada, Elsevier Science Pub. Co.
Published: 1990
Place of publication: London; New York; New York, NY, USA
Language: eng
Number of pages: 469
Subjects: Meat.; Food of animal origin -- Fat content.; Meat animals -- Composition.
Notes: Includes bibliographical references and index.