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keyword: carcass characteristics – 4 free books.
These books are included in the Directory of Open Access Books. This means that they have been peer-reviewed and are of interest to scholars.
Animal Nutrition and Productions: Series II
Daniel Simeanu and Daniel Mierlita, editors
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Carcass and Meat Quality in Ruminants
Guillermo Ripoll and Begoña Panea, editors
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Meat Products: From Animal (Farm) to Meal (Fork)
Benjamin Holman and Eric Ponnampalam, editors
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Current Advances in Meat Nutritional, Sensory and Physical Quality Improvement
Mohammed Gagaoua and Brigitte Picard
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