Original language | English |
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Title of host publication | Improving the sensory and nutritional quality of fresh meat |
Editors | J Kerry, D Ledward |
Place of Publication | Cambridge,UK |
Publisher | Woodend Publishing |
Chapter | 12 |
Pages | 264 - 291 |
Number of pages | 28 |
Publication status | First published - 2008 |
Use of meat quality information in breeding programmes
Research output: Chapter in Book/Report/Conference proceeding › Chapter › peer-review