The Encyclopedia of Meat Sciences 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 animal breeding, physiology and slaughter, meat preparation, packaging, welfare, and food safety, to name a few. This Encyclopedia further covers important topics such as food microbiology, meat in human nutrition, biotechnological advances in breeding and many more. The Encyclopedia of Meat Sciences is an invaluable resource to practitioners of meat science and students alike. Also available online via ScienceDirect - featuring extensive browsing, searching, and internal cross-referencing between articles in the work, plus dynamic linking to journal articles and abstract databases, making navigation flexible and easy. For more information, pricing options and availability visit www.info.sciencedirect.com. - Foreword written by Rt. Hon. Helen Clark, Prime Minister of New Zealand - Over 200 articles covering all aspects of meat science - Reading lists at the end of each article provide further information into primary literature - Various figures and tables illustrating the text and a color plate section in each volume - Appeals to students, academics researchers and professionals working not only in meat science, but also food science, veterinary sciences, agricultural engineering and livestock management - Extensive cross-referencingDavey LM and Pham QT (2000) A multi-layered twodimensional finite element model to calculate dynamic product heat load and weight loss during beef chilling. ... Hamilton, New Zealand: MIRINZ Food Technology and Research. Ohlsson Tanbsp;...
|Title||:||Encyclopedia of Meat Sciences, Three-Volume Set|
|Author||:||Carrick Devine, M. Dikeman|
|Publisher||:||Academic Press - 2004-08-19|