Franklin

Encyclopedia of meat sciences / editors-in-chief, Michael Dikeman, Carrick Devine.

Edition:
2nd ed.
Publication:
London, [England] : Academic Press, 2014.
Format/Description:
Book
1 online resource (1697 p.)
Subjects:
Meat industry and trade.
Meat.
Form/Genre:
Electronic books.
Language:
English
Summary:
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 e
Notes:
Description based upon print version of record.
Includes bibliographical references at the end of each chapters and index.
Description based on online resource; title from PDF title page (ebrary, viewed August 9, 2014).
Contributor:
Dikeman, Michael, publishing director.
Devine, Carrick, publishing director.
ISBN:
1-68015-340-4
1-78402-844-4
0-12-384734-6
OCLC:
884647549
Loading...
Location Notes Your Loan Policy
Description Status Barcode Your Loan Policy