Encyclopedia of Meat Sciences
| Other author | Devine, C. |
| Other author | Dikeman, M. |
| Format | Electronic |
| Publication Info | San Pedro : Academic Press La Vergne : MyiLibrary [Distributor] |
| Description | 1697 p. |
| Supplemental Content | Full text available from ScienceDirect Reference Works |
| Summary | Annotation "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.More than 200 articles covering all areas of meat sciencesSubstantially revised and updated since the previous edition was published in 2004Full color throughout |
| Access restriction | Available only to authorized users. |
| Technical details | Mode of access: World Wide Web |
| Genre/form | Electronic books. |
| ISBN | 9781306992893 |
| ISBN | 1306992893 (E-Book) Active Record |
| Standard identifier# | 9781306992893 |
| Stock number | 01409190 |
Availability
| Library | Location | Call Number | Status | Item Actions |
|---|---|---|---|---|
| Electronic Resources | Access Content Online | ✔ Available |