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Meat quality and safety as affected by primary production. Course proceedings.

Date: 1900.01.01

Summary

The book is one of a series of European-wide training courses in the ECCEAMST program to present up to date scientific activity on the important contribution made by primary production towards the quality and safety of meat for the consumer. Extract of contents: Danish pork sector, quality and safety programme; general aspects (quality factors related to fresh and processed meat; meat safety); basic topics (energy metabolism and meat quality); production factors (meat quality and safety).

Details

  • Original title: Meat quality and safety as affected by primary production. Course proceedings.
  • Organiser : MOLLER A. J., MIELCHE M. M., BARTON-GADE P.
  • Record ID : 1995-3980
  • Languages: English
  • Number of articles: 0
  • Publication: ECCEAMST - Netherlands/Netherlands
  • Source: Source: ed. 2; 238 p. (20.8 x 29.3); fig.; tabl.
  • Conference type: Other conference (non-IIR)
  • Notes:

    ECCEAMST, Course Proc.

  • Document available for consultation in the library of the IIR headquarters only.

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