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- Richard A. ManciniDr Ranjith RamanathanProf. Michael E. DikemanDr B. N. HarshDr D. D. BolerDr David HopkinsDr Chris R. KerthDr J. W. S. YanceyDerek A. GriffingDr Christy L. BratcherProf. Mick PriceProf. Chunbao LiDr Elly Ana NavajasDr Jude L. CapperProf. Penny Kris-EthertonKelsey J. PhelpsSara M. EbarbJohn M. GonzalezJennifer FlemingDr Matt SpanglerAnnie VénienMr Thierry AstrucProf. Stephen B. SmithDr Christopher J. RichardsProf. Michael S. CockramDr Phillip E. Strydom
2017
EN
Reviews advances in understanding how breeding and growth affects the development of quality attributes such as fat content and tenderness;Summarises recent research on how management of cattle and carcass handling affects sensory properties;Discusses current research on measuring and optimising quality traits such as colour, flavour and tenderness
$231.99 CAD