Hollo Ferenc (15 results)

Mit 155 Abb. im Text K-Leder m. LN-Rücken u. SU, SU m. leichten Gebrauchsspuren, S. papierbedingt leicht angebräunt, sonst guter Zust.

Condition: Gut. nach der 2. umgearb., ungar. Aufl. (1961) übersetzt, 290/(2) S., Hln., Einband u. Rücken gering fleckig, minimal bestossen, Widmung auf fliegendem Vorsatz, Name auf Titelblatt, wenige Anstreichungen u. Notizen i. Text, sonst gut! Selten.

Hardback or Cased Book. Condition: New. Carcass Traits and Meat Quality in Cattle. Book.

Hardback. Condition: New.

Condition: New.

Hardback. Condition: New.

Hardback. Condition: New.

Hardback. Condition: New.

HRD. Condition: New. New Book. Shipped from UK. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.

HRD. Condition: New. New Book. Delivered from our UK warehouse in 4 to 14 business days. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.

Condition: New. Print on Demand.

Condition: New. Print on Demand.

Condition: New. PRINT ON DEMAND.

Buch. Condition: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - Beef, which can come from both the dairy and beef sectors, is a high-quality animal product that provides essential amino acids, minerals (such as iron and zinc), and vitamins, as well as anti-inflammatory conjugated linoleic acid, that humans need. Consumers are demanding more safe, nutritious, and palatable beef produced via sustainable and acceptable methods. Experience of flavour, tenderness and juiciness will be paramount in shaping quality experience, satisfaction, and future purchases. Beef tenderness is strongly influenced by the amount of intramuscular fat, also known as marbling, which can vary according to genetics, age, sex, and feeding. In recent years, the entire beef production chain, from rearing, fattening and slaughter to the consumer, has faced significant challenges. These challenges, whether the beef comes from either the dairy or beef sector, have involved achieving higher yield and quality while minimising environmental impact. This Special Issue is to publish original research or reviews on the genetic regulation of beef quality, various several biomarkers related to quality traits, early predictors of unambiguous beef quality, fattening with alternative feed sources of under more variable environmental conditions, and the contribution of indigenous dairy or beef cattle breeds to the beef industry. This Special Issue is recommended for anyone interested in producing and consuming higher-quality, healthier beef.…

Buch. Condition: Neu. Carcass Traits and Meat Quality in Cattle | Buch | Englisch | 2025 | MDPI AG | EAN 9783725837618 | Verantwortliche Person für die EU: Libri GmbH, Europaallee 1, 36244 Bad Hersfeld, gpsr[at]libri[dot]de | Anbieter: preigu Print on Demand.