A farm to fork approach to meat science

A farm to fork approach to meat science

- Muchenje, Voster

Title: A farm to fork approach to meat science
Creator: Muchenje, Voster
Subject: Animal welfare
Subject: Biomarkers
Subject: Slaughtering and slaughter-houses
Subject: Nguni cattle
Subject: Meat consumption
Subject: Sensory evaluation
Subject: Meat industry and trade -- Quality control
Subject: Meat quality
Date: 2013-06-10
Type: Inaugural lecture
Identifier: vital:11979
Identifier: http://hdl.handle.net/10353/d1007272
Identifier: Animal welfare
Identifier: Biomarkers
Identifier: Slaughtering and slaughter-houses
Identifier: Nguni cattle
Identifier: Meat consumption
Identifier: Sensory evaluation
Identifier: Meat industry and trade -- Quality control
Identifier: Meat quality
Format: pdf
Publisher: University of Fort Hare
Publisher: Faculty of Science & Agriculture
Language: English
Rights: University of Fort Hare

Hits: 2599
Visitors: 2840
Downloads: 377

Collections

UFH Inaugural Lectures Science and Agriculture

		Thumbnail	File	Description	Size	Format
View Details			SOURCEJPG	Image	282 KB	JPEG Image	View Details
View Details			SOURCEPDF	PDF	1006 KB	Adobe Acrobat PDF	View Details

‹ › ×