Encyclopedia of meat sciences, Volume 1:
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 proc...
Gespeichert in:
| Weitere Verfasser: | , |
|---|---|
| Format: | Elektronisch E-Book |
| Sprache: | English |
| Veröffentlicht: |
Oxford [England]
Elsevier
2014
|
| Ausgabe: | Second edition |
| Schlagworte: | |
| Zusammenfassung: | 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 sciencesSubstantially revised and updated since the previous edition was published in 2004Full color throughout |
| Beschreibung: | Includes index |
| Beschreibung: | 1 online resource color illustrations |
| ISBN: | 9780124649705 012464970X 9780123847348 0123847346 |
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| 245 | 1 | 0 | |a Encyclopedia of meat sciences, Volume 1 |c Michael Dikeman, Carrick Devine, editors |
| 250 | |a Second edition | ||
| 264 | 1 | |a Oxford [England] |b Elsevier |c 2014 | |
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| 520 | |a 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 sciencesSubstantially revised and updated since the previous edition was published in 2004Full color throughout | ||
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| dewey-full | 664.9003 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 664 - Food technology |
| dewey-raw | 664.9003 |
| dewey-search | 664.9003 |
| dewey-sort | 3664.9003 |
| dewey-tens | 660 - Chemical engineering |
| discipline | Chemie / Pharmazie Agrar-/Forst-/Ernährungs-/Haushaltswissenschaft / Gartenbau |
| edition | Second edition |
| format | Electronic eBook |
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| spelling | Encyclopedia of meat sciences, Volume 1 Michael Dikeman, Carrick Devine, editors Second edition Oxford [England] Elsevier 2014 1 online resource color illustrations txt rdacontent c rdamedia cr rdacarrier Includes index 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 sciencesSubstantially revised and updated since the previous edition was published in 2004Full color throughout TECHNOLOGY & ENGINEERING / Food Science bisacsh Meat fast Meat industry and trade fast Meat Encyclopedias Meat industry and trade Encyclopedias Fleisch (DE-588)4017469-4 gnd rswk-swf Forschung (DE-588)4017894-8 gnd rswk-swf (DE-588)4066724-8 Wörterbuch gnd-content Fleisch (DE-588)4017469-4 s Forschung (DE-588)4017894-8 s DE-604 Dikeman, Michael edt Devine, Carrick edt Erscheint auch als Druck-Ausgabe Encyclopedia of meat sciences 9780123847317 |
| spellingShingle | Encyclopedia of meat sciences, Volume 1 TECHNOLOGY & ENGINEERING / Food Science bisacsh Meat fast Meat industry and trade fast Meat Encyclopedias Meat industry and trade Encyclopedias Fleisch (DE-588)4017469-4 gnd Forschung (DE-588)4017894-8 gnd |
| subject_GND | (DE-588)4017469-4 (DE-588)4017894-8 (DE-588)4066724-8 |
| title | Encyclopedia of meat sciences, Volume 1 |
| title_auth | Encyclopedia of meat sciences, Volume 1 |
| title_exact_search | Encyclopedia of meat sciences, Volume 1 |
| title_full | Encyclopedia of meat sciences, Volume 1 Michael Dikeman, Carrick Devine, editors |
| title_fullStr | Encyclopedia of meat sciences, Volume 1 Michael Dikeman, Carrick Devine, editors |
| title_full_unstemmed | Encyclopedia of meat sciences, Volume 1 Michael Dikeman, Carrick Devine, editors |
| title_short | Encyclopedia of meat sciences, Volume 1 |
| title_sort | encyclopedia of meat sciences volume 1 |
| topic | TECHNOLOGY & ENGINEERING / Food Science bisacsh Meat fast Meat industry and trade fast Meat Encyclopedias Meat industry and trade Encyclopedias Fleisch (DE-588)4017469-4 gnd Forschung (DE-588)4017894-8 gnd |
| topic_facet | TECHNOLOGY & ENGINEERING / Food Science Meat Meat industry and trade Meat Encyclopedias Meat industry and trade Encyclopedias Fleisch Forschung Wörterbuch |
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