Abstract
In order to handle and preserve meats satisfactorily one should know something about their structure and composition and the animals that produce them. That these animals are not uniform in structure is apparent to anyone who has had a steak or a roast.
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© 1955 Van Nostrand Reinhold Company
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Ashbrook, F.G. (1955). Meat Characteristics. In: Butchering, Processing and Preservation of Meat. Springer, Dordrecht. https://doi.org/10.1007/978-94-011-7898-3_2
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DOI: https://doi.org/10.1007/978-94-011-7898-3_2
Publisher Name: Springer, Dordrecht
Print ISBN: 978-0-442-20377-1
Online ISBN: 978-94-011-7898-3
eBook Packages: Springer Book Archive