Encyclopedia of Meat Sciences

Nonfiction, Science & Nature, Technology, Food Industry & Science, Science, Biological Sciences, Zoology
Cover of the book Encyclopedia of Meat Sciences by Werner K. Jensen, C. Devine, M. Dikeman, Elsevier Science
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Author: Werner K. Jensen, C. Devine, M. Dikeman ISBN: 9780080924441
Publisher: Elsevier Science Publication: August 19, 2004
Imprint: Academic Press Language: English
Author: Werner K. Jensen, C. Devine, M. Dikeman
ISBN: 9780080924441
Publisher: Elsevier Science
Publication: August 19, 2004
Imprint: Academic Press
Language: English

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-referencing
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

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.

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