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BOOK SUMMARY :

Ensuring safety and quality in the production of beef volume 2 quality will be a standard reference for animal and food scientists in universities government and other research centres and companies involved in beef production it is accompanied by volume 1 which reviews safety issues in beef productionensuring safety and quality in the production of beef volume 2 quality edited by michael e dikeman burleigh dodds science publishing 2017 419 pages 24000 hardcover burleigh dodds series in agricultural science number 12 sf196 nineteen contributions review progress and continuing challenges in understanding and exploiting the genetic basis get this from a library ensuring safety and quality in the production of beef volume 2 quality michael e dikeman consumer expectations of sensory and nutritional quality have never been higher drawing on an international range of expertise this book reviews research in understanding and improving the quality ensuring safety and quality in the production of beef volume 2 quality will be a standard reference for animal and food scientists in universities government and other research centres and companies involved in beef production it is accompanied by volume 1 which reviews safety issues in beef productionget this from a library ensuring safety and quality in the production of beef volume 2 quality michael dikeman volume 2 reviews developments related to quality starting with the way breeding and growth affect meat quality the book then discusses cattle nutrition and management before concluding with an

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