Sustainability II: Sustainable animal production and meat processing
Published in Lawrie's Meat Science
(2022)
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Book Chapter
The eating quality of meat: V Sensory evaluation of meat
Published in Lawrie's Meat Science
(2022)
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Book Chapter
Meat authenticity and traceability
Published in Lawrie's Meat Science
(2022)
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Book Chapter
The eating quality of meat: I Color
Published in Lawrie's Meat Science
(2022)
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Book Chapter
The storage and preservation of meat: I—Thermal technologies
Published in Lawrie's Meat Science
(2022)
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Book Chapter
Factors influencing the growth of meat animals
Published in Lawrie's Meat Science
(2022)
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Book Chapter
Meat safety—I Foodborne pathogens and other biological issues
Published in Lawrie's Meat Science
(2022)
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Book Chapter
The storage and preservation of meat: II—Nonthermal technologies
Published in Lawrie's Meat Science
(2022)
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Book Chapter
The storage and preservation of meat. III—Meat processing
Published in Lawrie's Meat Science
(2022)
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Book Chapter
The structure and growth of muscle
Published in Lawrie's Meat Science
(2022)
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Book Chapter
The storage and preservation of meat: Storage and packaging
Published in Lawrie's Meat Science
(2022)
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Book Chapter
The eating quality of meat: II—Tenderness
Published in Lawrie's Meat Science
(2022)
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Book Chapter
Sustainability I: Edible by-products
Published in Lawrie's Meat Science
(2022)
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Book Chapter
The eating quality of meat: IV—Water holding capacity and juiciness
Published in Lawrie's Meat Science
(2022)
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