Encyclopedia of Meat Sciences: 3-volume set
| By: | Devine, C.; Dikeman, M. |
| Publisher: | Elsevier S & T |
| Print ISBN: | 9780123847317 |
| eText ISBN: | 9780123847348 |
| Edition: | 2 |
| Format: | Reflowable |
eBook Features
Instant Access
Purchase and read your book immediately
Read Offline
Access your eTextbook anytime and anywhere
Study Tools
Built-in study tools like highlights and more
Read Aloud
Listen and follow along as Bookshelf reads to you
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 sciences
- Substantially revised and updated since the previous edition was published in 2004
- Full color throughout