- 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
- Publisher
- University of Fort Hare
- Publisher
- Faculty of Science & Agriculture
- Language
- English
- Rights
- University of Fort Hare
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