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keyword: meat tenderness – 3 free books.

doab 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.

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Recent Advances in OMICs Technologies and Application for Ensuring Meat Quality, Safety and Authenticity

Mohammed Gagaoua and Brigitte Picard, editors

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Recent Advances in OMICs Technologies and Application for Ensuring Meat Quality, Safety and Authenticity
Mohammed Gagaoua and Brigitte Picard, editors
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Carcass and Meat Quality in Ruminants

Guillermo Ripoll and Begoña Panea, editors

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Carcass and Meat Quality in Ruminants
Guillermo Ripoll and Begoña Panea, editors
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Chemical Composition and Biological Activities of Essential Oils

Edoardo Marco Napoli and Maura Di Vito, editors

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Chemical Composition and Biological Activities of Essential Oils
Edoardo Marco Napoli and Maura Di Vito, editors
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