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Meat, Egg and Poultry: Science & Technology (Paperback)
原價:
HK$427.00 
現售:
HK$405.65
節省:
HK$21.35 購買此書 10本或以上 9折, 60本或以上 8折
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商品簡介 |
| Examines meat composition and its various categories, the basics of animal cells and tissues, muscle structure, bio-chemical reactions in pre- and post-mortem muscles and their effect on meat properties, the slaughtering of large animals and birds, egg formation, and various thermal and non-thermal techniques for preserving meat and eggs. |
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