A farm to fork approach to meat science

A farm to fork approach to meat science

- Muchenje, Voster

Title: A farm to fork approach to meat science
Creator: Muchenje, Voster
Subject: Animal welfare
Subject: Biomarkers
Subject: Slaughtering and slaughter-houses
Subject: Nguni cattle
Subject: Meat consumption
Subject: Sensory evaluation
Subject: Meat industry and trade -- Quality control
Subject: Meat quality
Date Issued: 2013-06-10
Date: 2013-06-10
Type: Inaugural lecture
Identifier: vital:11979
Identifier: http://hdl.handle.net/10353/d1007272
Identifier: Animal welfare
Identifier: Biomarkers
Identifier: Slaughtering and slaughter-houses
Identifier: Nguni cattle
Identifier: Meat consumption
Identifier: Sensory evaluation
Identifier: Meat industry and trade -- Quality control
Identifier: Meat quality
Format: pdf
Publisher: University of Fort Hare
Publisher: Faculty of Science & Agriculture
Language: English
Rights: University of Fort Hare

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