This authoritative volume reviews the subject in a style which is
comprehensible to the non-specialist. Contributions by leading
authorities review avian meat science from basic meat structure and
function, color, texture and flavor, through to practical aspects
of production, harvesting and slaughter factors affecting meat
quality. The book is the result of the 25th Poultry Science
Symposium held at the University of Bristol in September 1997.
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