Impressum
Kundeninformation
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Encyclopedia of Meat Sciences |
Kontakt/Bestellung |
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2nd Edition Hrsg. v. Michael Dikeman und Carrick Devine |
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Online |
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Verlag :: Publisher Elsevier Science |
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Preis :: Price Preise auf Anfrage / Prices on request |
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Das Angebot richtet sich nicht an Verbraucher i. S. d. § 13 BGB und Letztverbraucher i. S. d. PAngV. |
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ISBN/ISSN 978-0-12-384734-8 Bestellnummer bei digento :: digento order number 10226046 |
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Verlagsinformation :: Publisher's information
The Encyclopedia of Meat Sciences, 2nd Edition is an impressive and important body of work. Prepared by an international team of experts, this reference work covers all important aspects of meat science from stable to table, including muscle physiology, biochemistry, including post mortem biochemistry, processing procedures, the process of tenderisation and flavour development, various processed meat products, animal production, microbiology and food safety, carcass composition. It also includes 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 will appeal to all those wanting a one-stop guide to the meat sciences. Key Features
Readership Academic and laboratory researchers, economic and nutritional policy makers, graduate and undergraduate meat science students |
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