Proceedings of the 55th Annual Reciprocal Meat Conference
Title | Proceedings of the 55th Annual Reciprocal Meat Conference PDF eBook |
Author | American Meat Science Association |
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Pages | |
Release | 2002 |
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Annual Reciprocal Meat Conference, Proceedings
Title | Annual Reciprocal Meat Conference, Proceedings PDF eBook |
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Pages | 172 |
Release | 2002 |
Genre | Meat |
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PROCEEDINGS OF THE 22ND ANNUAL RECIPROCAL MEAT CONFERENCE- AMERICAN MEAT SCIENCE ASSOCIATION.
Title | PROCEEDINGS OF THE 22ND ANNUAL RECIPROCAL MEAT CONFERENCE- AMERICAN MEAT SCIENCE ASSOCIATION. PDF eBook |
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Proceedings of the Annual Reciprocal Meat Conference of the American Meat Science Association in Cooperation with the National Live Stock and Meat Board
Title | Proceedings of the Annual Reciprocal Meat Conference of the American Meat Science Association in Cooperation with the National Live Stock and Meat Board PDF eBook |
Author | Reciprocal Meat Conference of the American Meat Science Association |
Publisher | |
Pages | 400 |
Release | 1963 |
Genre | Meat |
ISBN |
PROCEEDINGS- 24TH ANNUAL RECIPROCAL MEAT CONFERENCE- AMERICAN MEAT SCIENCE ASSOCIATION.
Title | PROCEEDINGS- 24TH ANNUAL RECIPROCAL MEAT CONFERENCE- AMERICAN MEAT SCIENCE ASSOCIATION. PDF eBook |
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PROCEEDINGS OF THE 29TH ANNUAL RECIPROCAL MEAT CONFERENCE- AMERICAN MEAT SCIENCE ASSOCIATION- NATIONAL LIVE STOCK AND MEAT BOARD.
Title | PROCEEDINGS OF THE 29TH ANNUAL RECIPROCAL MEAT CONFERENCE- AMERICAN MEAT SCIENCE ASSOCIATION- NATIONAL LIVE STOCK AND MEAT BOARD. PDF eBook |
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Encyclopedia of Meat Sciences
Title | Encyclopedia of Meat Sciences PDF eBook |
Author | Carrick Devine |
Publisher | Elsevier |
Pages | 1697 |
Release | 2014-07-22 |
Genre | Technology & Engineering |
ISBN | 0123847346 |
The Encyclopedia of Meat Sciences, Second Edition, Three Volume Set 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. More than 200 articles covering all areas of meat sciences Substantially revised and updated since the previous edition was published in 2004 Full color throughout