LPT 321: Meat Science (1+1)

SUGGESTED READING 

• Pearson and Dutson. Advances in Meat Science series. Academic press
• Lawrie. Developments in Meat Science series. Elsevier.
• Pearson and Young. 1989. Muscle and Meat Biochemistry – Academic Press.

Web resources

• http://www.meatscience.org/
• http://www.meatami.com/
• http://www.pork.org/
• http://www.usda.gov/
• www.fao.org