TY  - CHAP
AU  - Bruno I. Cappellozza
AU  - Rodrigo S. Marques
ED  - Chhabi Lal Ranabhat
Y1  - 2021-03-26
PY  - 2021
T1  - Effects of Pre-Slaughter Stress on Meat Characteristics and Consumer Experience
N2  - This book provides new insights into the production of meat, the burden of diseases associated with excessive meat consumption, undernutrition associated with insufficiency of meat products, and different health-related indicators related to meat and nutrition. This book is useful for researchers, policy makers, and students in medical science, food science, nursing, and public health.
BT  - Meat and Nutrition
SP  - Ch. 11
UR  - https://doi.org/10.5772/intechopen.96742
DO  - 10.5772/intechopen.96742
SN  - 978-1-83968-703-7
PB  - IntechOpen
CY  - Rijeka
Y2  - 2024-04-20
ER  -