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Item Details
| Title:
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ENCYCLOPEDIA OF MEAT SCIENCES
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| Format: |
Mixed media product |
| List price:
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£1,345.00 |
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We currently do not stock this item, please contact the publisher directly for
further information.
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| ISBN 10: |
0123847311 |
| ISBN 13: |
9780123847317 |
| Publisher: |
ELSEVIER SCIENCE PUBLISHING CO INC |
| Pub. date: |
19 August, 2014 |
| Edition: |
2nd edition |
| Pages: |
1712 |
| Synopsis: |
The Encyclopedia of Meat Sciences, Second Edition, prepared by an international team of experts, is a reference work that covers all important aspects of meat science from stable to table. Its topics range from muscle physiology, biochemistry (including post mortem biochemistry), and processing procedures to the processes of tenderization and flavor development, various processed meat products, animal production, microbiology and food safety, and carcass composition. It also considers animal welfare, animal genetics, genomics, consumer issues, ethnic meat products, nutrition, the history of each species, cooking procedures, human health and nutrition, and waste management. Fully up-to-date, this important reference work provides an invaluable source of information for both researchers and professional food scientists. It appeals to all those wanting a one-stop guide to the meat sciences. |
| Publication: |
US |
| Imprint: |
Academic Press Inc |
| Returns: |
Returnable |
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