UID:
almahu_9949117676302882
Format:
1 online resource (3 volumes) :
,
illustrations (some color)
Edition:
2nd ed.
ISBN:
1-68015-340-4
,
1-78402-844-4
,
0-12-384734-6
Series Statement:
Gale eBooks
Content:
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
Note:
Description based upon print version of record.
,
volume 1. A-E -- volume 2. F-O -- volume 3. P-T.
,
English
Additional Edition:
ISBN 0-12-384731-1
Additional Edition:
ISBN 1-306-99289-3
Language:
English
Bookmarklink
