Encyclopedia of Meat Sciences (ePub)
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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
Michael E. Dikeman; Born in the state of Kansas, USA. Received B.S. and Ph.D. degrees from Kansas State University and M.S.degree from Michigan State University. Professor at Kansas State University from 1970 to present. He teaches courses ranging from beginning animal/meat science to graduate level. His research interests include effects of genetics and management systems for livestock production on carcass composition and meat quality. He has particular interests in postmortem technology to enhance meat quality, and in effects of meat cookery on tenderness. He received the Meats Research Award from the American Society of Animal Science. He served as President of the American Meat
- 2004, 1500 Seiten, Englisch
- Herausgegeben: Carrick Devine, M. Dikeman
- Verlag: Elsevier Science & Techn.
- ISBN-10: 0080924441
- ISBN-13: 9780080924441
- Erscheinungsdatum: 19.08.2004
Abhängig von Bildschirmgröße und eingestellter Schriftgröße kann die Seitenzahl auf Ihrem Lesegerät variieren.
- Dateiformat: ePub
- Größe: 44 MB
- Mit Kopierschutz
- Vorlesefunktion
- MEAT SCIENCE (August 2005)
"The articles have excellent tables and illustrations; color plates appear in separate sections in each volume...Recommended."
- CHOICE (March 2005)
"This encyclopedia would be desirable in many collections."
- E-STREAMS (March 2005)
"This encyclopedia, a 3 volume set, covers many topics within the field of meat science."
- Food Science and Technology Abstracts (2004)
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